THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


GIFT  OF 

Arthur  B.  Waugh,   Jr. 


AOBIC.  RSF.  SSBYIGB 


WHAT  MRS.  FISHER  KNOWS 


ABOUT 


Old  Southern  Cooking, 


SOUPS,  PICKLES,  PRESERVES,  ETC. 


Awarded  Two  Medals  at  the  San  Francisco  Mechanics'  Institute  Fair, 

1880,  for  best  Pickles  and  Sauces  and  best  assortment  of 

Jellies  and  Preserues. 

DIPLOMA  AWARDED  AT  SACRAMENTO  STATE  FAIR,  1879. 


/MI.X's  CO-Ol'ERATIVK  PllINTIXG  OFFICE,   420,   424  &,  430  MONTGOMERY   STBEET, 

1881. 


AGEIC.  BEE1,  SSHVICB 


Entered  according  to  Act  of  Congress  in  the  rear  eighteen  hundred  and  eighty-one, 

By  MRS.  ABBY  FISHER, 
In  the  office  of  the  Librarian  of  Congress,  at  Washington,  D.  C. 


Q 


PREFACE  AND  APOLOGY. 


The  publication  of  a  book  on  my  knowledge  and  experience  of 
Southern  Cooking,  Pickle  and  Jelly  Making,  has  been  frequently  asked 
of  me  by  my  lady  friends  and  patrons  in  San  Francisco  and  Oakland, 
and  also  by  ladies  of  Sacramento  during  the  State  Fair  in  1879.  Not 
being  able  to  read  or  write  myself,  and  my  husband  also  having  been 
without  the  advantages  of  an  education — upon  whom  would  devolve  the 
writing  of  the  book  at  my  dictation — caused  me  to  doubt  whether  I  would 
be  able  to  present  a  work  that  would  give  perfect  satisfaction.  But, 
after  due  consideration,  I  concluded  to  bring  forward  a  book  of  my 
knowledge — based  on  an  experience  of  upwards  of  thirty-five  years — in 
the  art  of  cooking  Soups,  Gumbos,  Terrapin  Stews,  Meat  Stews,  Baked 
and  Roast  Meats,  Pastries,  Pies  and  Biscuits,  making  Jellies,  Pickles, 
Sauces,  Ice-Creams  and  Jams,  preserving  Fruits,  etc.  The  book  will  be 
found  a  complete  instructor,  so  that  a  child  can  understand  it  and  learn 
the  art  of  cooking. 

Respectfully, 

MRS.  ABBY  FISHER, 

•     Late  of  Mobile,  Ala. 


I  take  pleasure  in  referring,  by  permission,  to  the  following  of  my 
friends,  namely: 

WM.  F.  BLOOD 415  California  Street,  San  Francisco 

E.  M.  MILES  413  Montgomery  Street,  San  Francisco 

WM.  O.  GOULD 512  California  Street,  San  Francisco 

MBS.  CHARLES  S.  NEALE  1814  Sutter  Street,  San  Francisco 

MRS.  JOHN  HABROLD 416  Chestnut  Street,  San  Francisco 

MRS.  W .  H.  GLASCOCK Oakland 

MRS.  G.  H.  COY 431  Geary  Street,  San  Francisco 

MRS.  JOHN  C.  FALLS.  San  Francisco 

MRS.  Louis  H.  VANSCHAICK 129  Page  Street,  San  Francisco 


M798085 


CONTENTS. 


BREAKFAST  BEE  ADS —  Eecipe  No. 

Maryland  Beat  Biscuit 1 

Egg  Bolls -  2 

Cream  Cake 3 

Waffles 4 

Flannel  Cakes 5 

Sallie  Lund 6 

Corn  Bread 7 

Egg  Corn  Bread 8 

Plantation  Corn  Bread 9 

Light  Bread ; 10 

BROILED  MEATS — 

Beefsteak .' 11 

Lamb  or  Mutton  Chops  12 

Pork  Steak  or  Chops 13 

Venison 14 

CROQUETTES — 

Lamb 28 

Chicken 29 

Crab 30 

Meat .  31 

Veal  or  Lamb  Vigareets 32 

Liver 33 

Oyster 34 

Fish 35 

CAKES,  ETC — 

Gold . .  60 

Silver 61 

Almond 62 

Feather 63 

Sponge 64 

Fruit 65 

Jelly 66 

Carolas 67 

Raised 68 

Old  Time  Ginger 69 

Ginger  Cookies  .  70 

Jumble 71 

Sweet  Wafers. . .  72 


6  CONTENTS. 

PICKLES,  SAUCES,  ETC—                                                               Kecipe  No. 

Sweet  Cucumber  Pickles 73 

Sweet  Cucumber  Mangoes 74 

Chow  Chow 75 

Creole  Chow  Chow 76 

Cherry  Chutney  77 

Game  Sauce 78 

Compound  Tomato 79 

Napoleon 80 

Pepper  Mangoes.   81 

Meat  Dressing. 82 

Sweet  Pickle  Peaches 83 

Sweet  Pickle  Pears  84 

Sweet  Pickle  Prunes           85 

Sweet  Watermelon  Kind  Pickle 86 

Onion  Pickles : 87 

Plain  Pickles 88 

Apple  Roll  Sauce  139 

Sauce  for  Boiled  Fish  or  Mutton 118 

Milanese  Sauce 120 

Sauce  for  Suet  Pudding 150 

PIES,  ETC— 

Pastry  for  making  Pies  of  all  kinds 48 

Preparing  the  Fruit  for  Pies 49 

Rhubarb 49 

Apple 49 

Peach 49 

Lemon  Pies 50 

Cocoanut 51 

Cream  Apple 52 

Sweet  Potato 53 

Custard   54 

Gooseberry  and  Cherry 55 

Orange   56 

Light  Bread  57 

Cracker 58 

Mince 59 

Apple  Roll  138 

Blackberry  Roll 141 

Oyster 157 

PUDDINGS — 

Snow 110 

Plum Ill 

Corn 135 

Corn  Fritters 134 

Batter  145 

Baked  Batter  Pudding 146 

Rice 154 

Yorkshire 158 

Cheese 159 

Suet  .  149 


CONTENTS.  7 

PRESERVES,  SPICES,  ETC—                                                           Recipe  No. 

Brandy  Peaches 89 

Brandy  Peaches,  No.  2 90 

Quince  Preserves 91 

Syrups  for  Preserves 92 

Preserved  Peaches 93 

Preserved  Pears         94 

Currant  Jelly 95 

Cranberry  Jelly 96 

Strawberry  Jam .  « 97 

Easpberry  and  Currant  Jam  Combined 98 

Marmalade  Peach 99 

Crab  Apple  Jelly 100 

Blackberry  Brandy 101 

Blackberry  Syrup — for  Dysentery  in  Children 102 

Preserved  Apricots 103 

Apple  Sauce  for  Eoast  Pork 104 

Charlotte  Eusse 105 

Spiced  Currants 130 

Spiced  Cherries 131 

Preserved  Peaches. 132 

Preserved  Cherries 133 

EOAST  MEATS — 

Venison 15 

Beef 16 

Lamb 17 

Pork 18 

Pig 19 

Veal 20 

Turkey 21 

Chicken 22 

Birds 23 

Quail 24 

Domestic  Duck 25 

Wild  Duck 26 

SALADS — 

Chicken 120 

Veal 121 

Lamb •  122 

Shrimp 123 

Crab 124 

Meat 125 

SHERBETS — 

Orange 107 

Lemon 108 

Pineapple 109 


8  CONTENTS. 

SOUPS,  CHOWDERS,  ETC —  Recipe  No. 

Beef  38 

Ox-TaH  39 

Calf  's  Head 40 

Mock  Turtle ' 41 

Green  Turtle 42 

Oyster  Gumbo 43 

Ochra  Gumbo 44 

Old  Fashioned  Turnip  45 

Chicken 46 

Corn  and  Tomato 47 

Creole 129 

Fish  Chowder 127 

Clam  Chowder  128 

Chicken  Gumbo 151 

MISCELLANEOUS — 

Fricassed  Chicken 36 

Fried  Chicken ...  37 

Meat  Stews  or  Entrees 27 

Ice  Cream 106 

Boiled  Turkey 112 

Beef  a  la  Mode 113 

Spiced  Round 114 

Stuffed  Ham 115 

Baked  Fish 116 

Broiled  Fish 117 

Jumberlie — a  Creole  Dish 119 

Stuffed  Tomatoes 140 

Carving  Poultry 136 

Boiled  Corn 137 

Egg  Plant  Stuffed 142 

Peach  Cobbler 143 

Ladies'  Custard 144 

Corned  Beef  Hash ..  147 

Tonic  Bitters 148 

Terrapin  Stew    126 

Pap  for  infant  diet 160 

Leaven  Biscuit 156 

Meringue  for  Pudding 155 

Stewed  Tomatoes 153 

Circuit  Hash . .                                                        152 


WHAT  MRS.  FISHER  KNOWS 


ABOUT 


Old  Southern  Cooking. 


1  Maryland  Beat  Biscuit. 

Take  one  quart  of  flour,  add  one  tea  spoonful  of 
salt,  one  tablespoonful  of  lard,  half  tablespoonful  of 
butter.  Dry  rub  the  lard  and  butter  into  the  flour 
until  well  creamed;  add  your  water  gradually  in  mixing 
so  as  to  make  dough  stiff,  then  put  the  dough  on  pastry 
board  and  beat  until  perfectly  moist  and  light.  Eoll 
out  the  dough  to  thickness  of  third  of  an  inch.  Have 
your  stove  hot  and  bake  quickly.  To  make  more  add 
twice  the  quantity. 

2  Egg  Bolls. 

One  quart  of  flour,  half  tablespoonful  of  butter,  two 
eggs  lightly  beat,  half  tea-cup  of  sweet  yeast,  half  tea- 
cup of  water,  one  teaspoonful  of  salt.  Mix  as  a  sponge, 
about  10  o'clock  at  night,  for  breakfast;  put  to  rise  until 
morning.  With  dry  flour  knead  the  sponge,  not  too  stiff; 
make  off  rolls,  put  to  rise  in  baking  pan,  then  have 
oven  hot  and  bake  slowly.  When  rolls  are  done,  put 
them  in  a  napkin  until  sent  to  table. 


10  MRS.  FISHER'S 

3  Breakfast  Cream  Cake. 

Four  eggs  beat  light,  one  gill  of  cream  to  a  tea-cup 
of  sweet  milk,  one  pint  of  flour,  sifted,  half  teaspoonful 
of  salt;  mix  cream,  milk,  and  eggs  together,  well  stirred, 
then  add  flour  gradually  until  thoroughly  mixed.  Have 
your  baking  cups  hot  when  put  to  bake.  Eequires  ten 
minutes  to  bake  in  hot  oven. 

4  Waffles  for  Breakfast. 

Two  eggs  beat  light,  one  pint  of  sour  milk,  to  one  and 
a  half  pint  of  flour,  one  teaspoonful  of  soda  sifted  with 
the  flour,  one  tablespoonful  of  butter,  teaspoonful  of 
salt,  well  mixed,  and  then  add  the  eggs.  Always  have 
your  irons  perfectly  hot  and  well  greased. ,  In  baking, 
melt  butter  before  mixing  in  flour.  Place  them  in  a 
covered  dish  and  butter  them  on  sending  to  the  table. 

5  Flannel  Cake. 

One  quart  of  flour,  quarter  tea-cup  of  yeast,  make  into 
a  batter,  with  one  teaspoonful  of  salt;  make  up  over 
night  and  put  to  rise.  Just  before  baking  on  a  nicely 
greased  griddle,  for  breakfast,  add  one  level  teaspoon- 
ful of  soda,  and  stir  it  well  into  the  batter. 

6  Sally  Lund. 

One  quart  of  flour,  quarter  pound  of  butter,  perfectly 
rubbed  into  the  flour  while  dry,  one  teaspoonful  of  salt, 
five  eggs  beat  very  light,  half  tea-cup  of  milk  to  quarter 
tea-cup  of  yeast;  add  all  to  the  flour,  and  stir  the  whole 
together  as  you  would  pound  cake,  and  put  to  rise  at 


COOK  BOOK.  11 

10  o'clock  at  night;  next  morning  beat  over  until  light 
as  cake  and  put  in  warm  place  to  rise  a  second  time, 
after  which  bake  as  carefully  as  baking  pound  cake. 
Bake  in  the  pan  it  rises  in  the  second  time.  Just  grease 
the  pan  before  putting  to  rise  the  second  time. 

7  Breakfast  Corn  Bread, 

One  tea-cup  of  rice  boiled  nice  and  soft,  to  one  and  a 
half  tea-cupful  of  corn  meal  mixed  together,  then  stir 
the  whole  until  light;  one  teaspoonful  of  salt,  one 
tablespoonful  of  lard  or  butter,  three  eggs,  half  tea-cup 
of  sweet  milk.  The  rice  must  be  mixed  into  the  meal 
while  hot;  can  be  baked  either  in  muffin  cups  or  a  pan. 

8  Corn  Egg  Bread. 

Two  eggs,  one  pint  of  meal,  half  pint  of  sour  milk, 
one  teaspoonful  of  soda, — beat  eggs  very  light, — one 
tablespoonful  of  melted  lard  or  butter,  mix  all  together, 
well  stirred  or  beaten.  Bake  in  an  ordinary  pan. 

9  Plantation  Corn  Bread  or  Hoe  Cake. 

Half  tablespoonful  of  lard  to  a  pint  of  meal,  one  tea- 
cup of  boiling  water;  stir  well  and  bake  on  a  hot  grid- 
dle. Sift  in  meal  one  teaspoonful  of  soda. 

10  Light    Bread. 

Half  yeast  cake  to  two  quarts  of  flour,  teaspoonful 
of  salt,  one  dessertspoonful  of  butter  or  lard.  Dissolve 
yeast  in  warm  water  ;  make  up  over  night  at  10  o'clock; 
make  dough  soft  and  spongy,  and  set  to  rise  in  a  warm 
pla.ce.  Next  morning  work  the  dough  over  until  it  be- 


12  MRS.  FISHER'S 

comes  perfectly  light,  adding  flour  so  as  to  keep  it  from 
sticking  to  the  hands,  then  put  to  rise  in  your  baking 
pan,  and  when  it  rises  bake  in  a  hot  oven  until  thor- 
oughly done. 

1 1  Beefsteak— Broiled. 

Which  should  not  be  broiled  until  a  few  minutes  be- 
fore meal  time  :  First,  have  the  gridiron  perfectly  hot, 
then  lay  the  steak  on  the  iron  while  hot,  the  iron  being 
over  hot  coals.  Let  the  steak  be  on  the  iron  about  two 
minutes  the  first  time  you  lay  it  on  the  iron,  turning  it 
over  about  once.  In  a  minute  remove  from  iron  to  a 
platter  or  pan  and  stick  it  through  and  through  with  a 
fork,  so  as  to  let  the  blood  run  out.  Then  place  the 
steak  back  on  the  hot  iron,  turning  it  over  as  before; 
then  take  off  iron,  salt  and  pepper  it  and  baste  with 
butter;  then  lay  it  back  on  gridiron,  turning  it  over  for 
about  two  minutes;  then  lay  in  a  dish,  dress  with  butter 
and  send  to  the  table.  A  steak  an  inch  and  one-half 
thick  may  require  twelve  minutes  to  broil,  turning  it 
over  every  three  minutes.  A  steak  broiled  in  this  style 
is  very  sweet  and  nice. 

12  Lamb  or  Mutton  Chops 

Will  take  five  minutes  to  broil,,  and  must  observe  the 
same  directions  you  have  in  the  beefsteak 

13  Pork  Steak  or  Chops 

Should  be  broiled  in  the  same  way  as  the  beefsteak, 
except  that  about  eight  to  ten  minutes  should  broil 
them,  as  pork  must  be  well  done. 


COOK  BOOK.  13 

14  Venison— Broiled. 

Pepper  and  salt  before  putting  it  on  the  gridiron, 
but  remove  it  every  two  or  three  minutes  from  the  iron 
and  baste  with  butter.  When  you  want  deviled  veni- 
son, use  a  little  mustard  mixed  with  wine  (claret). 
Should  you  like  your  venison  tart  or  a  little  acid,  baste 
with  currant  jelly. 

15  Roast  Venison. 

First  stuff  the  meat  before  roasting;  make  stuffing  of 
bread  crumbs  browned;  season  stuffing  with  butter, 
salt,  onions  (grated),  pork  or  ham  chopped  fine.  When 
it  is  put  into  the  oven,  baste  well  with  butter  or  lard, 
and  while  cooking  notice  and  continue  to  baste  until 
done.  Two  hours  are  sufficient,  with  a  hot  fire,  to 
cook  this  roast.  To  make  your  gravy,  brown  a  table- 
spoonful  of  flour  in  your  pan  from  which  you  take  the 
roast,  add  a  little  water,  stir  with  spoon  slowly  until 
well  done.  You  can  make  your  gravy  thick  by  the  use 
of  a  very  little  water.  If  you  do  not  like  onions,  use  a 
little  green  or  dry  thyme. 

16  Boast  Beef 

Should  be  well  cooked  outside  and  rare  on  the  inside. 
The  oven  should  bake  on  bottom  and  top.  If  it  gets 
too  hot  on  either  top  or 'bottom,  shut  the  damper 
slightly  off.  A  five-pound  roast  should  cook  in  half  an 
hour,  and  a  ten-pound  one  in  one  hour.  Season  roast 
with  salt  and  pepper  before  putting  it  to  cook,  baste  it 
with  lard  or  butter  before  putting  in  stove,  and  while 
cooking  baste  with  the  juice  that  comes  out  of  the 
meat  every  two  or  three  minutes  until  done. 


14  MRS.  FISHER'S 

17  Roast  Lamb. 

Prepare  in  the  same  way  as  the  roast  beef,  except 
the  lamb  should  be  well  done.  In  a  hot  oven,  one 
hour  is  necessary  to  cook  the  lamb.  Mint  sauce  for 
roast  lamb:  Chop  tender  mint  very  fine,  put  cold  water 
or  vinegar,  one  tablespoonful  of  vinegar  to  three  of 
water,  and  a  little  sugar  according  to  taste. 

18  Roast  Pork. 

To  be  seasoned  with  salt  and  pepper  before  being 
cooked,  and  in  cooking  baste  with  the  gravy  that  comes 
from  the  meat.  Must  be  cooked  with  a  fast  fire.  To 
make  the  gravy,  take  one  tablespoonful  of  flour  browned 
in  the  pan  and  stir  in  a  little  water. 

19  Roast  Pig. 

Examine  when  it  comes  from  the  butcher  and  see 
that  it  is  completely  cleaned.  Tlie  pig  should  be  roasted 
the  same'  way  you  would  a  turkey  well  done.  For  the 
stuffing  take  a  loaf  and  one-half  of  baker's  bread  cut 
thin,  fry  the  bread  in  butter  or  lard  and  mash  it  well; 
season  it  with  salt  and  pepper  according  to  taste,  using 
a  little  red  pepper.  Then  stuff  the  pig  putting  an  apple 
in  its  mouth.  Put  it  in  the  pan  and  baste  with  lard, 
then  put  it  to  roast,  and  while  it  is  cooking  keep  basting 
it  every  five  or  ten  minutes  until  it  is  cooked;  you  can 
tell  when  it  is  perfectly  done  by  a  fork  passing  through 
it  easily.  To  make  the  gravy  for  the  pig— After  it  is 
cooked,  take  about  a  tablespoonful  of  flour  and  put  it  in 
the  pan  where  you  cooked  your  roast  and  brown  well 


COOK  BOOK.  15 

on  the  stove,  then  add  a  little  water;  stir  till  it  com- 
mences to  get  thick.  A  little  onion  in  jour  stuffing  is 
good.  [See  No.  21.] 

20  Roast  Veal. 

Use  crackers  for  your  stuffing.  Slice  an  opening  in 
the  veal  in  five  or  six  different  places,  and  fill  each  one 
with  the  stuffing.  Season  the  stuffing  with  salt,  pepper, 
butter,  and  a  little  sage.  You  can  tell  when  it  is  done  by 
a  fork  passing  through  easily.  Baste  the  roast  while  cook- 
ing with  the  essence  that  comes  from  the  meat.  Baste 
it  with  lard  or  butter  when  first  put  to  cook.  Use  flour 
for  making  gravy,  same  as  directed  in  other  roasts. 

21  Roast  Turkey. 

First  cleanse  well  and  take  the  craw  from  the  turkey. 
Make  stuffing  6f  light  bread  chopped  fine,  season  with 
butter,  pepper  and  salt;  then  stuff  the  body  completely 
full,  also  where  the  craw  was.  Put  in  pan  and  baste 
with  butter  or  lard,  and  put  to  roast.  While  cooking, 
keep  basting  it  with  the  juice  that  comes  from  the  tur- 
key. When  it  is  cooked  take  a  tablespoonful  of  flour 
and  brown  it  in  the  pan,  then  add  a  little  water  and 
stir  for  the  gravy. 

22  Roast  Chicken. 
The  same  as  for  turkey, 

23  Roast  Birds. 
In  the  same  way. 


16  MRS.  FISHER'S 

24  Quails. 

When  roasted,  make  nice  toast,  butter  it  nice  and 
send  quails  to  table  on  the  toast.  Do  not  forget  to 
baste  all  game  and  fowls  while  cooking,  so  as  to  make 
them  juicy.  Make  stuffing  same  as  for  chicken. 

25  Domestic  Duck. 

Bake  or  roast  in  the  same  manner  you  do  a  turkey, 
and  have  it  well  cooked.  M^ike  stuffing  of  bread,  like 
that  prepared  for  turkey,  with  salt,  pepper,  butter  or 
lard.  Baste  while  cooking. 

26  Wild  Duck. 

Should  not  be  stuffed,  but  cleaned  well  and  seasoned 
with  pepper  and  salt,  inside  and  outside,  and  put  into 
a  hot  oven.  Ten  minutes  will  cook  it. 

27  Meat  Stews  or  Entrees. 

Cut  your  meat  into  inch  pieces  and  put  into  a  sauce- 
pan; season  with  salt,  pepper,  and  butter  or  lard.  Put 
one  pint  of  water  to  a  pound  of  meat.  One  hour  will 
cook,  unless  very  young,  when  less  time  is  sufficient. 
Add  onions  if  liked. 

28  Lamb  Croquettes. 

Boil  lamb  till  thoroughly  done,  then  cut  into  small 
pieces  taking  all  sinews  and  gristle  out,  and  put  into 
a  chopping  tray;  grate  onion  in  it  to  suit  your  taste, 
also  grate  two  or  three  sour  pickles  in  it;  then  chop  the 
whole  up  very  fine  indeed.  Season  with  salt  and  pep- 
per. Add  one  and  one  half  boiled  Irish  potatoes  to 


COOK  BOOK.  17 

one  pound  of  lamb  mashed  to  the  fine  meal  while  hot; 
thoroughly  mix  together  with  the  hand.  Make  into 
small  cakes,  oblong  style;  then  take  two  eggs  and  beat 
them  very  light,  dip  the  cakes  into  the  egg,  and  then 
roll  into  powdered  crackers.  Have  fat  very  hot  and 
put  them  into  it,  and  let  them  fry  quick  till  brown. 

29  Chicken  Croquettes. 

Boil  chicken  very  tender,  pick  to  pieces,  take  all 
gristle  out,  then  chop  fine.  Beat  two  eggs  for  one 
chicken  and  mix  into  meat;  season  with  pepper  and 
salt;  make  into  cakes  oblong  shaped;  powder  crackers 
and  roll  them  into  the  powder,  after  dipping  them  into 
two  eggs  beaten  moderately  well.  Then  have  your  lard 
very  hot,  and  fry  just  before  sending  them  to  the  table. 

30  Crab  Croquettes. 

Have  crabs  well  boiled  in  salt  and  water,  then  pick 
them  clean  from  the  shell;  chop  fine;  take  the  large 
end  of  a  piece  of  celery  and  grate  into  the  crab;  chop 
with  crab  a  small  piece  of  onion  fine;  mix  half  a  teacup 
of  fine  powdered  cracker  into  crab;  season  with  pepper 
and  salt,  also  the  least  bit  of  fine  red  pepper,  as  crabs 
should  be  seasoned  high  to  be  nice.  Have  your  lard 
hot,  and  fry  just  before  wanted  at  table.  Beat 
two  eggs,  dip  croquettes  in  the  egg,  roll  in  powdered 
crackers  before  frying;  make  them  oblong  shaped. 

31  Meat  Croquettes. 

You  can  make  croquettes  from  any  kiad  of  meat  you 
like  from  the  directions  ^given  for  the  lamb  croquettes, 


18  MRS.  FISHER'S 

such  as  veal,  except  make  veal  into  cakes  as  you  would 
a  biscuit,  round.  You  need  not  use  onions  unless  you 
like,  but  always  salt  and  pepper. 

32  Veal  or  Lamb  Vigareets. 

To  be  made  the  same  way,  to-wit:  Boil  meat  rare 
done,  pick  all  gristle  out,  grate  as  much  onion  in  the 
chopped  meat  as  you  like.  Take  half  the  quantity  of 
brains  that  comes  in  one  head  (calf  or  lamb),  scald 
them,  pick  all  the  skin  from  them;  mix  then  with  the 
meat,  one-half  of  a  nutmeg  grated,  pepper  and  salt; 
season  high  and  fry  the  same  as  other  croquettes. 
Make  a  gravy  of  cream  and  pour  on  vigareets  just  as 
going  to  table.  Making  gravy:  Put  sweet  cream  into  a 
cleau  vessel,  put  over  steam  until  hot,  add  a  very  little 
pepper  and  salt,  then  chop  some  fresh  parsley  tine  and 
sprinkle  it  over  vigareets  while  on  dish.  Make  oblong 
cakes. 

; 

33  Liver  Croquettes. 

Made  of  lamb  or  veal  liver.  One  pound  of  liver  to 
a  quarter  of  a  pound  of  suet,  part  boil,  chop  both  sepa- 
rately very  fine;  pick  all  strings  out  of  suet,  then  add 
suet  and  liver  together,  a  small  piece  of  onion,  grated, 
salt  and  pepper;  season  high.  Beat  one  egg  light  and 
mix  well  with  hand,  roll  in  powdered  cracker,  fry  in 
hot  lard  or  butter,  garnish  dish  with  parsley  and  send 
to  table. 

34  Oyster  Croquettes. 

Chop  the  quantity  of  oysters  you  want  for  the  dinner 
in  the  following  manner:  Chop  very  fine  one  dozen 


COOK   BOOK.  19 

oysters,  take  one  boiled  potato  and  mash  hot  into  the 
fine  oysters;  take  the  yelk  of  one  egg  only,  mix  well 
into  the  oysters  and  season  with  pepper  and  salt  to 
taste;  then  roll  them,  after  making  into  oblong  cakes, 
in  powdered  crackers;  have  your  fat  very  hot,  and  fry 
quick  and  send  to  table. 

35  Fish  Croquettes. 

One  pound  of  boiled  fish  to  one  and  a  half  potatoes, 
chop  a  small  piece  of  onion  fine  and  mix  with  fish; 
season  with  pepper  and  salt  to  your  taste;  make  them 
out  in  cakes  like  the  other  croquettes,  roll  them  in  dry 
corn  meal,  fry  in  hot  fat  and  send  to  table. 

36  Fricasseed  Chicken. 

Chicken  must  be  tender  and  well  cleaned  inside. 
Singe  all  pin  feathers  off  over  the  fire.  Boil  two  eggs 
hard,  take  the  yelks  and  rub  fine  into  one  tablespoonful 
of  butter,  then  add  one  tablespoonful  of  corn  starch 
dissolved  into  the  least  bit  of  water;  add  all  together, 
well  mixed  and  free  from  lumps.  Have  your  chicken 
cut  up  before  before  boiling,  and  stir  the  fricassee  into 
the  chicken  just  before  sending  to  table.  Season  with 
salt  and  pepper  while  cooking. 

37  Fried  Chicken. 

Cut  the  chicken  up,  separating  every  joint,  and  wash 
clean.  Salt  and  pepper  it,  and  roll  into  flour  well. 
Have  your  fat  very  hot,  and  drop  the  pieces  into  it,  and 
let  them  cook  brown.  The  chicken  is  done  when  the 
fork  passes  easily  into  it.  After  the  chicken  is  all 
cooked,  leave  a  little  of  the  hot  fat  in  the  skillet;  then 


20  MBS.  FISHER'S 

take  a  tablespoonful  of  dry  flour  and  brown  it  in  the 
fat,  stirring  it  around,  then  pour  water  in  and  stir  till 
the  gravy  is  as  thin  as  soup. 

38  Beef  Soup. 

Six  pounds  of  meat  to  two  and  one-half  gallons  of 
water.  Boil  to  one  gallon  and  one-half;  then  strain  all 
meat  out  from  the  bouillon.  Season  with  pepper  and 
salt. 

39  Ox-Tail  Soup. 

Can  be  made  from  the  same  bouillon  of  beef  as  seen 
in  No.  38,  in  the  following  manner.  Take  two  quarts 
of  bouillon  to  two  ox-tails;  boil  down  to  three  pints. 
You  can  put  in  either  ochra  or  vermicelli.  Season  with 
salt  and  pepper.  Skirn  all  grease  off  while  boiling. 
Have  the  butcher  unjoint  the  ox-tail. 

40  Calf's  Head  Soup. 

Let  the  butcher  open  the  head  wide.  Take  the 
brains  from  it  and  lay  into  clean  water  with  a  little  salt. 
Leave  the  tongue  in  the  head  when  put  on  to  boil;  when 
the  tongue  is  tenderly  boiled  or  done,  take  it  out  of  the 
pot  and  let  it  get  cold  for  making  tongue  salad.  Two 
gallons  of  water  to  a  calfs  head;  boil  to  one  gallon; 
strain  it  off  clear  for  soup  to  one  dozen  guests.  Take 
two  quarts  of  this  liquid  and  put  to  boil;  two  table- 
spoonfuls  of  flour  and  brown  it;  one  tablespoonful  of 
butter;  rub  into  the  brown  flour  till  it  comes  to  a  cream, 
then  add  to  the  soup  gradually,  and  stir  well  while 
adding.  Season  with  salt  and  pepper,  and  a  little  red 


COOK  BOOK  21 

pepper.  While  cooking,  boil  a  small  piece  of  thyme 
and  the  half  of  an  ordinary  sized  onion  tied  tight  in  a 
clean  linen  rag,  and  to  be  taken  out  of  soup  when  done. 
One  teaspoonful  of  mustard  mixed  with  one  tablespoon- 
ful  of  wine,  to  be  put  into  the  tureen  before  pouring  in 
the  soup  hot,  also  one  glass  of  sherry  wine.  Pick  all 
skin  from  brains;  beat  two  egg^  light  and  add  to  the 
bruins,  then  beat  the  eggs  and  brains  together  to  a 
batter;  take  one-quarter  tea  cup  of  powdered  cracker, 
one  tablespoonful  of  flour  added  to  the  brains  and  egg 
batter  well  beaten  together.  Then  make  this  brain 
batter  in  cake  the  size  of  a  hickory  nut,  and  fry  them 
brown  in  hot  fat  just  before  taking  up  soup,  and  send 
to  table  on  separate  dish.  Serve  them  with  the  soup, 
two  cakes  to  a  plate  of  soup. 

P.  S. — Chop  parsley  very  fine,  and  boil  it  into  the 
soup.  You  will  find  the  calf's  head  soup  'the  most 
delicious  soup  in  the  cookery.  Study  the  recipe  and 
remember  it  well. 

41  Mock  Turtle  Soup. 

Follow  the  same  directions  given  for  calf's  head 
soup.  Prepare  your  calf's  head  in  the  same  way  ex- 
actly. Use  for  flavor  half  of  a  lemon  sliced,  and  put 
in  tureen  and  pour  hot  soup  on.  Instead  of  brain-balls 
or  cakes,  make  a  forced  meat  of  boiled  ham  chopped 
very  fine  with  the  yelk  of  a  hard  boiled  egg;  season 
with  black  pepper.  Make  balls  the  size  of  a  hickory 
nut  and  fry  in  hot  butter.  Send  to  table  in  separate 
disli,  serving  one  ball  to  a  plate  of  soup.  Use  beef  in 
place  of  ham  if  liked  best. 


22  MRS.  FISHER'S 

42  G-reen  Turtle  Soup. 

To  two  pounds  of  turtle  add  two  quarts  of  water, 
put  to  boil  an  a  slow  fire  and  cook  down  to  three  pints. 
Season  while  boiling  with  pepper  and  salt  to  taste. 
Take  three  hard  boiled  eggs,  slice  very  thin  and  lay  in 
tureen;  slice  one-fourth  of  a  lemon  and  put  in  tureen 
also.  Then  pour  in  tureen  one  gill  of  sherry  wine. 
Then  pour  on  hot  soup  and  send  to  table.  The  above 
quantity  will  make  soup  for  one  dozen  guests.  If  there 
are  more  to  serve,  increase  the  quantity. 

43  Oyster  Gumbo  Soup. 

Take  an  old  chicken,  cut  into  small  pieces,  salt  and 
black  pepper.  Dip  it  well  in  flour,  and  pat  it  on  to 
fry,  over  a  slow  fire,  till  brown;  don't  let  it  burn.  Cut 
half  of  a  small  onion  very  fine  and  sprinkle  on  chicken 
while  frying.  Then  place  chicken  in  soup  pot,  add  two 
quarts  water  and  let  it  boil  to  three  pints.  Have  one 
quart  of  fresh  oysters  with  all  the  liquor  that  belongs 
to  them,  and  before  dishing  up  soup,  add  oysters  and 
let  come  to  a  boil  the  second  time,  then  stir  into  soup 
one  tablespoonf  ul  of  gumbo  quickly.  Dish  up  and  send  to 
table.  Have  parsley  chopped  very  fine  and  put  in 
tureen  on  dishing  up  soup.  Have  dry  boiled  rice  to 
go  to  table  with  gumbo  in  separate  dish.  Serve  one 
tablespoonf  ul  of  rice  to  a  plate  of  gumbo. 

44  Ochra  Gumbo. 

Get  a  beef  shank,  have  it  cracked  and  put  to  boil  in 
one  gallon  of  water.  Boil  to  half  a  gallon,  then  strain 


COOK  BOOK.  23 

and  put  back  on  fire.  Cut  ochra  in  small  pieces  and 
put  in  soup;  don't  put  in  any  ends  of  ochra.  Season 
with  salt  and  pepper  while  cooking.  Stir  it  occas- 
ionally and  keep  it  from  burning.  To  be  sent  to  table 
with  dry  boiled  rice.  Never  stir  rice  while  boiling. 
Season  rice  always  with  salt  when  it  is  first  put  on  to 
cook,  and  do  not  have  too  much  water  in  rice  while 
boiling. 

45  Old  Fashioned  Turnip  Soup. 

Take  two  pounds  veal  bones  to  half  a  gallon  of  water, 
and  boil  to  one  quart.  Put  turnips  and  bones  on  to 
boil  together,  then  strain  the  liquor  off  and  send  to 
table  hot.  Season  while  cooking  with  pepper  and  salt. 

46  Chicken  Soup  foi  the  Sick. 

Take  an  old  chicken  and  put  on  with  one  gallon  of 
water;  boil  down  to  half  a  gallon.  Take  the  yelks  of 
two  eggs,  tie  them  up  in  a  clean  cloth  with  a  little 
thyme  and  put  in  the  soup  after  you  have  strained  the 
meat  from  it,  and  put  back  to  boil  till  down  to  three 
pints.  Dish  up  and  send  to  table  hot.  Season  with 
salt  and  pepper  to  taste. 

47  Corn  and  Tomato  Soup. 

Take  a  fresh  beef  bone,  put  on  to  boil  with  one  gal- 
lon of  water,  and  when  boiling  skim  the  grease  off. 
Cut  corn  from  cob  and  scald  tomatoes  with  boiling 
water.  Skin  them  and  put  both  vegetables  into  soup, 
the  corn  ten  minutes  before  dinner.  Cut  tomatoes  in 
small  pieces  and  let  them  boil  in  soup  at  least  one  hour. 


24  MRS.  FISHER'S 

48  Pastry  for  making  Pies  of  all  kinds. 

One  pound  of  flour  nicely  sifted  to  quarter  pound  of 
butter  and  one  quarter  pound  of  lard,  one  teaspoonl'ul 
of  salt,  fine,  mixed  in  flour  while  dry;  then  with  your 
hands  rub  the  butter  and  lard  into  the  flour  until 
thoroughly  mixed,  then  add  enough  cold  water  and  mix 
with  your  hands  so  as  to  make  pastry  hold  together,  be 
sure  not  have  it  too  wet;  sprinkle  flour  very  lightly  on 
pastry  board,  and  roll  pastry  out  to  the  thickness  of  an 
egg-shell  for  the  top  of  fruit,  and  that  for  the  bottom  of 
fruit  must  be  thin  as  paper.  In  rolling  pastry,  roll  to 
and  from  you;  you  don't  want  more  than  ten  minutes 
to  make  pastry. 

49  Preparing  the  Fruit  for  Pies. 

One  gill  of  water  to  four  pounds  rhubarb;  first  peel 
the  rhubarb;  sweeten  to  taste  while  cooking,  and  put 
into  pastry  when  cold. 

Prepare  apples  same  way;  season  with  cinnamon. 

Peaches  the  same  way;  season  with  cinnamon. 

50  Lemon  Pies. 

Take  four  eggs,  one  tablespoonful  of  butter  to  one 
and  a  half  tea-cup  of  powdered  sugar,  rub  butter  and 
sugar  together  until  a  cream,  then  add  the  yelks  of 
the  eggs  to  butter  and  sugar,  and  beat  until  light;  beat 
the  white  of  the  egg  until  perfectly  light,  and  add  to  the 
others.  Take  two  lemons,  roll  them  with  your  hands, 
on  board  until  soft,  then  grate  peel  of  lemons  and  put 
into  preparation,  then  squeeze  juice  of  lemons  into  pre- 
paration. All  articles  in  '  this  preparation  should  be 


f 

COOK   BOOK.  25 

well  mixed  together  and  put  ill  pastry,  and  baked  im- 
mediately in  a  hot  oven.  Only  one  layer  of  pastry  at 
bottom  of  pie  plate. 

51  Cocoanut  Pie. 

One  cocoanut  fresh,  draw  off  the  milk,  then  place  the 
nut  in  a  hot  oven  and  let  it  stay  long  enough  for  the 
shell  to  pull  off;  then  grate  with  the  nut  juice  one  tea- 
cup of  powdered  white  sugar,  one  tablespoonful  of  but- 
ter and  lard  rubbed  together  until  creamed,  then  take 
the  yelks  of  four  eggs  and  beat  into  sugar  and  butter 
until  perfectly  light;  grate  the  rind  of  one  lemon  into  it, 
and  .squeeze  the  juice  of  the  lemon  into  the  creamed  but- 
ter and  sugar;  beat  the  white  of  four  eggs  light,  and  add 
also  to  creamed  butter  and  sugar,  and  stir  them  well, 
add  also  one-half  tea-cup  of  sweet  milk.  Will  make 
three  pies.  Use  a  half  pound  of  flour  for  the  pastry, 
one  tablespoonful  each  of  butter  and  lard — you  only 
want  crust  at  the  bottom  of  plate,  and  bake  in  quick 
oven.  Mix  flour  as  directed  in  No.  49. 

52  Cream  Apple  Pie. 

The  best  of  apples  to  be  used.  To  two  pounds  of 
apples  use  a  gill  of  water;  put  on  fire  to  steam  till  the  ap- 
ples will  mash  perfectly  fine  and  soft;  sweeten  to  taste  and 
let  them  cool.  Season  with  powdered  cinnamon — one- 
half  teaspoonful  of  the  best.  Have  one  crust  of  pastry 
only,  and  that  at  the  bottom  of  plate;  fill  plate  with  the 
fruit,  then  bake  quickly  in  a  hot  oven.  Take  one  pint 
of  fresh  cream  sweetened  to  taste ;  beat  the  white  of  five 
eggs  light,  and  add  to  the  cream;  flavor  with  vanilla. 


26  MRS.  FISHER'S 

Beat   the  cream  lightly  before  adding  the  eggs,  then 
with  a  spoon  spread  over  pies  on  sending  to  table. 

53  Sweet  Potato  Pie. 

Two  pounds  of  potatoes  will  make  two  pies.  Boil 
the  potatoes  soft;  peel  and  mash  fine  through  a  cullen- 
der while  hot;  one  tablespoonful  of  butter  to  be  mashed 
in  with  the  potato.  Take  five  eggs  and  beat  the  yelks 
and  whites  separate  and  add  one  gill  of  milk;  sweeten 
to  taste;  squeeze  the  juice  of  one  orange,  and  grate  one- 
half  of  the  peel  into  the  liquid.  One  half  teaspoonful 
of  salt  in  the  potatoes.  Have  only  one  crust  and  that 
at  the  bottom  of  the  plate.  Bake  quickly. 

54  Custard  Pie. 

Half  dozen  eggs  beaten  together  lightly;  one  pint  of 
sweet  milk;  sweeten  to  taste.  Grate  one  nutmeg  in  it. 
Have  one  crust  only,  and  that  at  the  bottom  of  plate, 
Use  deep  plates  and  bake  quickly.  It  will  make  two 
nice  pies. 

55  G-ooseberry  and  Cherry  Pies. 

Prepared  the  same  way.  "Use  one  gill  of  water  to  two 
pounds  of  either  fruit;  sweeten  to  taste,  leaving  it  a 
little  tart.  When  it  cools,  put  into  plates  for  baking, 
having  two  crusts,  top  and  bottom  of  plate.  Bake 
quickly,  and  send  to  table  cold. 

56  Orange  Pie, 

Peel  the  oranges;  cut  them  very  thin  and  spread 
with  sugar  thickly.  Have  your  pie  crust  rich,  the  same 


COOK   BOOK.  27 

as  other  pie  pastry.  Lay  bottom  crust  in  plate,  and 
put  in  the  oranires  with  juice,  then  cover  over  with  top 
crust,  and  put  to  bake  in  a  quick  oven. 

57  Light  Bread  Pie, 

Take  stale  bread  and  grate  it.  To  one  and  one-half 
teacupfuls  of  the  grated  bread,  add  two  teacupfuls  of 
sweet  milk,  the  juice  of  one  orange,  and  half  of  the  peel 
grated.  Stir  the  yelks  of  four  eggs  beaten  light  into  it. 
Take  the  whites  of  the  four  eggs  beaten  very  light  and 
meringue  the  pies  after  baking.  Put  half  teacupful  of 
sugar  and  one  tablespoonful  of  butter  to  the  prepared 
bread.  Have  one  crust  only,  and  that  at  the  bottom  of 
plate.  Bake  quickly. 

58  Cracker  Pie. 

To  be  made  the  same  as  bread  pie,  except  flavor  with 
one-half  teaspoonful  of  ground  cloves,  one-half  tea- 
spoonful  of  ground  cinnamon,  and  one  tablespoonful  of 
butter. 

59  Mince  Pies. 

One  beef  tongue  boiled  tender,  then  take  the  skin 
off;  four  pounds  beef  kidney  suet,  peel  all  the  skin  off 
it  and  chop  very  fine  with  the  tongue;  two  pounds  citron 
chopped  fine,  four  pounds  apples,  four  pounds  raisins 
well  seeded,  four  pounds  currants  well  washed  and 
dried  with  a  towel,  four  oranges,  the  peel  of  two  grated, 
arid  the  fruit  of  all  four  grated  into  mince  meat,  two 
tablespoonfuls  of  ground  allspice,  one  tablespoonful  of 
cloves,  two  nutmegs  grated,  and  two  tablespoonfuls  of 


28  MRS.  FISHER'S 

ground  cinnamon.  Chop  the  whole  very  fine,  and  mix 
well  together,  then  put  in  one-half  gallon  sherry  wine,, 
and  one-half  gallon  brandy.  Grate  two  lemons  in  the 
meat.  Salt  to  your  taste,  also  sweeten  to  'your  taste. 
Have  bottom  and  top  crust. 

60  Gold  Cake. 

Take  one  dozen  eggs  and  separate  the  yelks  from  the 
white,  and  beat  the  yelks  very  light;  one  pound  of  but- 
ter, one  pound  of  flour  and  one  pound  of  powdered 
sugar;  rub  the  butter  and  sugar  together  until  creamed 
very  light,  then  add  the  beaten  yelks  of  the  eggs  to  the 
creamed  butter  and  sugar,  and  beat  again  until  light. 
Take  two  teaspoonfuls  of  the  best  yeast  powder,  and 
sift  with  the  one  pound  of  flour,  then  add  this  flour 
to  tfye  creamed  butter  and  eggs,  with  a  half  teacupful 
of  sweet  milk,  and  stir  the  whole  hard  and  fast  till  light, 
then  grate  the  peeel  of  one  lemon  and  squeeze  the  juice 
in  the  cake  and  stir  well. 

61  Silver  Cake. 

The  whites  of  one  dozen  eggs  beaten  very  light,  one 
pound  of  butter,  one  pound  of  powdered  sugar;  rub  the 
butter  and  sugar  together  until  creamed  very  light,  then 
add  the  beaten  whites  of  the  eggs,  and  beat  all  together 
until  very  light;  two  teaspoonfuls  of  the  best  yeast 
powder  sifted  with  one  pound  of  flour,  then  add  the 
flour  to  the  eggs,  sugar  and  butter,  also  add  one-half 
teacupful  of  sweet  milk;  mix  quickly,  and  beat  till  very 
light;  flavor  with  two  teaspoonfuls  of  the  extract  of 
almond  or  peach,  put  in  when  you  beat  the  cake  the 


COOK  BOOK.  29 

» 

last  time.  Put  to  bake  in  any  shape  pan  you  like,  but 
grease  the  pan  well  before  you  put  the  cake  batter  in 
it.  Have  the  stove  moderately  hot,  so  as  the  cake  will 
bake  gradually,  and  arrange  the  damper  of  stove  so  as 
send  heat  to  the  bottom  of  the  cake  first.  This  instruc- 
tion of  baking  applies  to  all  cakes  except  tea  cakes. 

62  Almond  Cake 

Is  made  in  the  same  way  that  the  silver  and  gold 
cakes  are,  except  you  take  one  teacup  of  almonds,  scald 
them  in  hot  water,  wipe  them  with  a  cloth  and  the  peel- 
ing will  come  off.  Either  split  or  chop  them  fine;  suit 
yourself  in  this  respect.  Use  the  whites  or  the  yelks 
of  one  dozen  eggs.  With  the  whites  of  the  eggs  it 
will  be  a  silver  almond  cake;  the  yelks  used  alone  will 
be  a  gold  almond  cake. 

63  Feather  Cake. 

One  teacup  of  butter,  two  of  flour,  two  of  sugar.  Cream 
the  flour  and  butter  together;  two  teaspoonfuls  of  yeast 
powder  to  one  teacup  of  sweet  milk.  Mix  all  with  the 
flour  and  beat  light  with  a  large  spoon.  To  be  baked 
in  round  tins.  Grease  well  and  bake  in  a  moderately 
hot  stove. 

64  Sponge  Cake. 

Take  one  dozen  eggs  and  put  in  scales  as  the  balance 
for  weighing  an  equal  quantity  of  sugar.  Then  balance 
flour  to  the  weight  of  six  eggs.  Beat  the  yelks  of  the 
dozen  eggs  with  the  sugar  very  light,  then  beat  the 
whites  very  light  and  add  to  the  other.  Grate  the  peel 


30  MRS.  FISHERS 

4 

of  one  lemon  into  it  also,  squeezing  the  juice  in,  and 
then  stir  the  flour  in  lightly.  Have  your  pans  in  readi- 
ness, grease  with  butter,  and  place  white  paper  at  bot- 
tom of  pan.  This  should  be  done  for  all  cakes.  A 
sponge  cake  should  not  stand  a  second  after  made  be- 
fore it  is  baked.  Bake  in  a  medium  oven,  keeping 
heat  at  bottom. 

65  Fruit  Cake. 

One  pound  of  flour  sifted  and  browned  in  stove, 
one  pound  of  citron  sliced  into  very  small  pieces,  one 
pound  of  raisins  cut  in  small  pieces,  one  pound  of  cur- 
rants well  washed  and  dried  with  clean  towel,  one  tea- 
cup of  almonds  chopped  fine,  one  tablespoonful  of 
powdered  cinnamon,  half  a  teaspoonful  of  mace,  one 
tablespoonful  of  allspice,  half  a  teaspoonful  of  ground 
cloves,  one  pint  of  black  molasses  strained  before 
using,  one  wineglass  of  brandy,  one  pound  of  butter, 
one  pound  of  sugar,  one  dozen  eggs.  Beat  whites 
and  yelks  separate,  light,  before  adding  to  cake. 

66  Jelly  Cake. 

For  this  cake  make  an  orange  marmalade  and  use  in 
the  place  of  jelly,  as  it  makes  a  more  delicious  cake. 
Following  are  the  directions :  Half  a  dozen  oranges  to 
a  teacup  of  granulated  sugar;  peel  oranges  and  grate 
them,  pick  out  the  seed  and  pith,  add  sugar  to  oranges 
and  stir  well  and  put  to  cook;  stir  while  cooking; 
twenty  minutes  will  cook  it.  It  must  be  made  a  day 
before  using  it  for  cake.  For  making  the  cake,  one 
teacup  of  butter  to  two  of  sugar,  three  of  flour  and  half 


COOK  BOOK  31 

a  dozen  eggs.  Beat  the  whites  and  yelks  of  eggs  sepa- 
rate, very  light.  Cream  butter  and  sugar  together, 
add  the  yelks  of  eggs  to  creamed  sugar  and  butter,  then 
add  the  whites,  and  add  flour  and  stir  till  light.  Sift 
two  teaspoonfuls  of  best  yeast  powder  with  the  flour. 
With  the  above  directions  the  cake  is  made.  Place  it 
in  the  pans  and  put  to  bake;  fifteen  minutes  will  bake 
it.  Spread  marmalade  over  the  cake  after  it  is  baked. 
Icing  for  the  cake:  Take  the  whites  of  four  eggs  and 
beat  them  very  light  indeed.  Add  three  tablespoonfuls 
of  powdered  sugar,  beat  sugar  and  eggs  together  light, 
and  spread  on  cake  while  cake  is  warm.  Take  one  tea- 
cup of  fine  grated  cocoanut  and  sprinkle  over  cake 
while  icing  is  soft. 

67  Carolas. 

Five  eggs  to  two  cups  of  sugar;  break  egsfs  into  the 
sugar  and  beat  the  whole  till  perfectly  light.  Sift  one 
quart  of  flour;  take  one-half  teacup  of  sweet  milk  and 
put  a  level  teaspoonful  of  soda  in  it,  without  lumps; 
one  teaspoonful  of  salt.  Flavor  with  the  juice  of  one 
orange,  the  peel  of  half  an  orange,  grated,  and  one  tea- 
spoonful  of  butter.  Make  the  dough  in  the  same  way 
as  for  light  bread;  roll  out  dough  as  for  biscuit.  Cut 
them  out  five  inches  by  two  inches,  slice  them  two 
inches  in  the  middle  and  stretch  open  a  little.  Have 
your  fat  boiling  hot,  but  do  not  let  it  burn.  Put  caro- 
las  in  hot  fat,  shake  skillet  gradually  till  brown.  As 
you  take  them  out  of  the  fat,  lay  them  in  a  pan  on 
clean  paper,  so  as  to  drain  grease  from  them. 


32  MRS.  FISHER'S 

68  Raised  Cake. 

One  quart  flour,  half  a  pound  butter,  one  pint  sugar, 
two  eggs,  half  a  teacup  yeast,  one  teacup  seeded  raisins, 
one  and  one-half  teacups  currants.  Cream  butter  and 
sugar  together,  then  add  the  flour.  Break  eggs  in,  add 
yeast  and  beat  the  whole  well.  Lastly,  add  the  fruit, 
stir  all  well  and  put  it  to  rise.  With  good  yeast  it  will 
rise  in  an  hour.  After  rising,  make  off  and  put  into 
pans  greased  with  butter.  When  you  make  off  the 
second  time  and  put  in  pans,  first  take  a  tablespoonful 
of  flour  with  a  teaspoonful  of  soda  and  sift  into  the 
batter;  it  will  rise  in  thirty  minutes.  Then  put  to 
bake. 

69  Old-Time  Ginger  Cake. 

One  pint  molasses,  one  quart  flour,  one-half  teacup 
brown  sugar,  one  teacup  butter,  one  tablespoonful  cin- 
namon, two  tablespoonsful  ginger,  one  teacup  sour 
milk.  With  it  mix  a  teaspoonful  soda  and  three  eggs. 
Cream  butter  and  sugar  together,  then  add  molasses, 
then  flour,  then  eggs,  then  milk,  then  ginger  and  cin- 
namon; stir  thoroughly  and  put  to  bake  in  oblong  pans. 

70  Ginger  Cookies. 

One  teacup  of  molasses,  one-half  teacup  of  sugar,  one 
tablespoonful  of  butter,  one  tablespoonful  of  lard,  one 
quart  of  flour,  two  tablespoonfuls  of  ginger,  one  tea- 
spoonful  of  cinnamon,  one  teaspoonful  of  allspice,  two 
tablespoonfuls  of  yeast  powder.  Cream  butter  and 
sugar  together  and  add  molasses.  Sift  yeast  powder 
and  flour  together  and  add  to  butter,  sugar  and  mo- 


COOK  BOOK.  33 

lasses,  then  add  lard  and  spices,  etc.,  and  work  it  up 
well.  Roll  out  on  a  board,  and  cut  them  out  and  bake 
like  you  would  a  biscuit. 

71  Jumble  Cake. 

One  teacup  of  butter,  one  and  one-half  teacups  of 
sugar,  one  and  one-half  pints  of  flour;  four  eggs,  two 
teaspoonfuls  of  cinnamon,  one-half  teacup  of  almonds 
chopped  fine,  two  teaspoonfuls  of  yeast  powder  sifted 
in  the  flour.  Beat  the  butter,  sugar  and  eggs  together, 
then  add  the  flour.  Put  cinnamon  and  almonds  in  and 
work  the  whole  up  well,  then  roll  on  the  board  to  thick- 
ness of  half  an  inch,  and  cut  out  a  finger's  length  and 
join  together  at  ends,  so  as  to  be  round.  Grease  pans 
with  butter  and  put  to  bake. 

72  Sweet  Wafers. 

One  teacup  each  of  butter  and  sugar  creamed  to- 
gether, one  grated  orange,  four  eggs,  one  tablespoonful 
of  cinnamon.  Add  three  pints  of  flour  and  make  up 
stiff.  Then  roll  out  on  a  board  and  cut  them  out  about 
the  size  of  a  biscuit,  and  roll  again  till  thin  as  paper, 
and  bake  in  a  quick  oven.  Watch  close  while  baking. 
You  can  roll  them  round  on  a  fork  handle  while  they 
are  warm,  if  you  like. 

73  Sweet  Cucumber  Pickles. 

Take  as  many  pickles  asfyou  want  to  make  that  have 
already  been  pickled  in  vinegar,  and  slice  them  in  four 
pieces  lengthwise,  or  cut  them  crosswise  the  thickness 
of  a  silver  half-dollar,  and  place  them  in  an  earthen 


34  MRS.  FISHER'S 

jar  in  layers  of  about  three  inches  in  thickness,  cover- 
ing each  layer  of  pickles  all  over  with  granulated 
sugar.  Keep  repeating  the  layers  three  inches  thick 
and  covering  them  with  sugar  until  you  have  placed  all 
the  pickles  under  sugar  you  have  cut  up.  Let  them  re- 
main under  the  sugar  twenty-four  hours,  then  take 
them  out  and  put  them  in  jars.  Then  make  a  syrup  in 
the  following  way:  One  quart  of  sugar  to  one  quart  of 
clear  water,  and  let  it  boil  down  to  one  quart.  You 
will  then  have  one  quart  of  pure  syrup.  Add  one  tea- 
cup of  wine  vinegar  to  one  pint  of  syrup,  then  add  the 
vinegar  syrup  to  the  pickles  until  they  are  thoroughly 
covered.  Always  use  granulated  sugar. 

74  Sweet  Cucumber  Mangoes. 

Take  large  pickled  cucumbers,  open  them  with  a 
knife  on  one  side  to  within  half  an  inch  of  each  end. 
Scrape  out  the  inside  with  your  fingers,  then  sprinkle 
them  inside  with  granulated  sugar  as  thick  as  a  ten- 
cent  piece.  Let  them  remain  in  that  state  twenty-four 
hours  or  longer,  then  stuff  perfectly  full  and  tie  them 
or  wrap  with  white  cord.  Make  the  stuffing  in  the  fol- 
lowing way:  Take  one-fourth  of  a  head  of  a  small  cab- 
bage, cut  up  fine,  and  two  dozen  cucumber  pickles  the 
size  of  those  to  be  stuffed .  Slice  them  in  small  pieces 
the  size  of  a  cherry,  and  two  large  onions  sliced  thin. 
Then  chop  fine  one  dozen  cucumber  pickles,  two  pounds 
of  white  mustard  seed,  on^  tablespooiiful  of  ground 
allspice,  one  teaspoonful  of  ground  cloves,  sugar  to 
your  taste,  one-half  gallon  of  wine  vinegar.  Then  put 
to  boil  slowly  in  a  porcelain  kettle;  two  hours  will 


COOK   BOOR.  35 

cook  it.  Salt  and  pepper  to  your  taste.  Make  syrup 
in  the  same  way  as  the  sweet  pickles  in  No.  73.  You 
boil  a  few  cloves  in  the  vinegar  that  is  put  in  the  syrup 
of  these  pickles,  and  syrup  and  vinegar  in  same  way. 

75  Chow  Chow. 

Take  one  cabbage,  a  large  one,  and  cut  up  fine.  Put 
in  a  large  jar  or  keg,  and  sprinkle  over  it  thickly  one 
pint  of  coarse  salt.  Let  it  remain  in  salt  twelve  hours, 
then  scald  the  cut-up  cabbage  with  one  gallon  of  boil- 
ing vinegar.  Cut  up  two  gallons  of  cucumbers,  green 
or  pickled,  and  add  to  it;  cut  in  pieces  the  size  of  the 
end  of  little  finger.  Then  chop  very  fine  two  gallons 
more  of  cucumbers  or  pickles  and  add  to  the  above. 
Seasonings:  One  pound  of  brown  sugar,  one  table- 
spoonful  of  cayenne  pepper,  one  tablespoonful  of  black 
pepper,  two  gallons  of  pure  wine  vinegar,  two  table- 
spoonfuls  of  tumerick,  six  onions,  chopped  fine  or 
grated.  Then  put  it  on  to  cook  in  a  large  porcelain 
kettle,  with  a  slow  fire,  for  twelve  hours.  Stir  it  occa- 
sionally to  keep  it  from  burning.  You  can  add  more 
pepper  than  is  here  given  if  you  like  it  hot. 

76  C  reole  Chow  Chow . 

One  gallon  of  green  tomatoes,  sliced  thin,  half  dozen 
silver  skin  onions,  sliced  thin,  one  gallon  wine  vinegar, 
two  tea-cups  of  brown  sugar,  one  tablespoonful  of  cay- 
enne pepper,  one  tablespoonful  black  pepper,  one  table- 
spoonful  of  tumerick.  Put  the  onions  and  tomatoes  to- 
gether in  a  keg  or  jar  and  sprinkle  over  them  one  pint  of 
salt  and  let  it  so  remain  twenty-four  hours,  then  drain 


36  MRS.  FISHER'S 

all  the  brine  off  from  them  over  cullender,  then  put  the 
vinegar  to  them  and  add  the  seasoning,  and  put  to  cook 
on  a  slow  fire,  stir  to  keep  from  burning.  It  will  take  the 
whole  day  to  cook;  you  can  make  any  quantity  you  want, 
by  doubling  the  quantity  of  vegetables  and  seasonings 
here  prescribed,  or  if  you  want  a  less  quantity,  lessen 
the  proportion,  say  half  the  quantity,  then  you  want 
a  half  gallon  of  tomatoes  to  begin  with,  and  a  half  of 
every  thing  else  needed  in  this  chow  chow. 

77  Cherry  Chutney. 

Get  your  cherries  and  seed  them ;  to  one  gallon  half 
dozen  silver  skin  onions  choped  fine;  first  put  the  onions 
to  cook  in  half  gallon  of  vinegar,  10  minutes,  then  add 
the  cherries,  season  with  two  ounces  of  ground  cinna- 
mon, one  teaspoonful  of  cayenne  pepper  and  one  of  black 
pepper,  two  tablespoonfuls  of  salt,  then  let  it  continue 
to  cook  with  a  slow  fire,  twelve  hours,  stir  it  occasionally 
and  keep  from  burning. 

78  Game  Sauce. 

Take  one  peck  of  plums,  half  dozen  silver  skin  onions 
and  chop  them  very  fine;  put  on  the  plums  to  cook. 
First  seed  plums;  use  a  porcelain  kettle;  put  the  onions 
to  stew  in  a  pint  of  vinegar  until  thoroughly  done,  then 
add  them  to  the  plums;  four  pounds  of  granulated  sugar 
to  be  added;  season  with  one  teaspoouful  of  cayenne 
pepper,  one  of  black  pepper,  two  ounces  of  cinnamon 
broke  in  fine  pieces;  cook  on  a  slow  fire,  stir  frequently 
to  avoid  burning — one  teaspoonful  of  table  salt — it  will 
take  one  whole  day  to  cook;  when  cool  cork  in  a  tight 


COOK  BOOK.  37 

jar  and  keep  in  cool  closet — you   will  find  it  the  best 
sauce  in  the  world. 

79  Compound  Tomato  Sauce. 

One  peck  of  ripe  tomatoes,  cut  them  in  slices  and  put 
them  in  a  vessel,  and  add  one  tea-cupful  of  salt  to  them, 
two  ounces  fine  allspice,  one  ounce  of  fine  cloves,  one 
tablespoont'ul  of  black  pepper  and  one  of  cayenne  pep- 
per, five  large  silver  skin  onions  cut  up  fine,  and  the 
whole  stand  twenty-four  hours;  mix  well  together  when 
you  set  to  stand,  then  put  it  to  cook  with  one  quart  of 
vinegar  and  let  it  cook  all  day;  stir  it  occasionally;  it 
must  become  thick  before  it  is  thoroughly  cooked,  then 
strain  all  skin  and  studs  out  of  it  throngh  a  sieve;  when 
cool  put  in  a  demijohn,  as  it  is  will  keep  better  than  in 
bottles  when  first  made. 

N.  B.  If  you  don't  like  much  pepper  use  half  the 
quantity,  if  you  like  it  very  hot  use  double  the  quantity. 

80  Napoleon  Sauce. 

Twenty  green  cucumbers  to  one  quart  of  Chili  peppers 
and  one  dozen  Bell  peppers,  (take  out  seeds),  and  chop 
the  cucumbers  and  pickles  fine,  and  mix  well  together, 
and  sprinkle  half  a  teacupful  of  salt  over  them.  Chop 
half  dozen  red  onions  in  it.  Pour  one  gallon  of  vinegar 
over  it  and  let  it  stand  that  way  one  day  and  night,  then 
put  it  to  cook  next  morning  and  cook  slowly  all  day, 
stirring  it  occasionally  to  keep  it  from  burning,  then 
strain  through  a  sieve.  Take  a  half  teacupful  of  brown 
sugar  and  put  it  in  a  frying  pan  on  the  fire,  and  let  it 
bake  thoroughly — just  next  to  burning;  then  stir  in 


38  MRS.  FISHER'S 

one  pint  of  vinegar  to  the  sugar  and  when  it  comes  to  a 
light  boil  strain  it  through  a  sieve  into  the  sauce,  and 
stir  till  well  mixed.  When  cooled  cork  up  in  a  demi- 
john. 

81  Pepper  Mangoes. 

Take  the  Bell  peppers  and  scald  them  in  boiling  vine- 
gar, then  cut  the  top  end  of  the  peppers  out  and  clean 
out  the  seeds  nicely,  as  the  seeds  are  no  good.  You 
will  then  prepare  a  stuffing  in  the  following  way:  Take 
one  gallon  of  cucumber  pickles,  one-half  of  a  head  of 
large  cabbage,  one-half  dozen  large  silver  skin  onions, 
and  chop  them  all  up  very  fine,  (the  cabbage  will  chop 
better  if  you  first  slice  it  thin  with  a  sharp  knife):  then 
take  two  pounds  of  white  mustard  seeds,  sift  all  the 
dust  from  them  and  wash  clean,  one-quarter  pound  of 
celery  seed,  and  two  quarts  of  vinegar;  add  to  the  vege- 
bles,  and  put  to  boil  and  boil  slowly  for  three  hours, 
stirring  it  every  two  or  three  minutes,  Season  while 
cooking  with  one  tablespoonful  of  cayenne  pepper  and 
one  of  black  pepper.  If  you  do  not  like  it  very  hot,  use 
half  the  quantity  of  each  kind  of  pepper;  if  you  like  it 
very  hot  double  the  quantity  of  each  kind  of  pepper. 
When  the  stuffing  becomes  cool,  stuff  your  Bell  pep- 
pers, using  a  teaspoon  to  stuff  with,  then  place  the  top 
back  on  them,  and  tie  nicely  with  cord,  the  same  way 
a  bundle  is  tied,  and  pack  them  close  together  in  a  keg 
or  barrel.  This  quantity  of  stuffiing  will  stuff  about 
fifty  large  Bell  peppers.  See  that  they  be  covered  well 
with  vinegar  when  packed. 


COOK  BOOK.  39 

82  Meat  Dressing. 

One  peck  of  young  carrots  grated,  one  dozen  red  skin 
onions  grated,  one  dozen  cauliflowers  grated;  mix  the 
vegetables  together  and  put  to  cook,  adding  two  gallons 
of  vinegar.  Season  with  two  tablespoonfuls  of  ground 
black  pepper,  one  tablespoonful  of  cayenne  pepper,  and 
one  teacupful  of  salt,  stirring  it  in  well.  Put  one  tea- 
cupful  of  brown  sugar  on  the  fire  in  a  frying  pan,  and 
let  cook  to  a  dark  brown,  then  pour  in  two  teacupfuls 
of  vinegar;  stir  it  well  and  strain  it  through  a  sieve  into 
the  kettle  while  cooking,  and  let  it  cook  slowly  one  day. 
This  dressing  is  nice  for  all  meat  entrees,  soups  and 
gravies;  put  two  tablespoonfuls  to  one-half  gallon  soup, 
and  one  tablespoonful  to  one  quart  of  stew,  etc. 

83  Sweet  Pickle  Peach. 

Use  the  cling  stone  peach,  taking  as  many  as  you 
may  want  to  pickle.  Have  your  vinegar  boiling  hot, 
and  drop  your  peaches  into  it,  letting  them  remain  in 
the  hot  vinegar  for  five  minutes,  then  take  them  out  and 
put  them  in  a  stone  jar;  about  every  six  inches  of 
peaches  cover  with  sugar  one  inch  thick,  putting  them 
in  the  jar  this  way — a  layer  of  peaches  and  then  a  layer 
of  sugar — until  you  get  all  the  peaches  under  sugar. 
Use  five  pounds  of  sugar  to  ten  pouuds  of  peaches. 
Let  the  peaches  remain  under  sugar  one  day,  then  take 
the  juice  that  comes  out  of  the  peaches,  and  the  sugar 
if  any  remain  undissolved,  and  add  two  pounds  more  of 
sugar  to  it,  and  put  on  the  fire  in  a  porcelain  kettle,  and 
let  it  cook  to  a  thick  clear  syrup,  then  pour  the  syrup 
boiling  hot  over  the  peaches.  Now  take  the  vinegar  the 


40  MRS.  FISHER'S 

peaches  were  scalded  in,  and  put  it  to  boil  the  second 
time,  adding  while  boiling  one-half  teacupful  of  whole 
allspice,  and  one  ounce  of  whole  cloves  and  then  pour 
it  on  the  peaches  and  boil.  Pour  this  juice  on  the 
peaches  for  nine  mornings  alternately. 

84  Sweet  Pickle  Pears. 

Follow  the  same  directions  in  making  sweet  pickle 
pears  as  in  making  sweet  pickle  peaches,  as  given  in 
Recipe  No.  83. 

85  Sweet  Pickle  Prunes. 

Follow  the  same  directions  as  given  in  Recipe  No. 
83  for  making  sweet  pickle  peaches,  except  use  cinnamon 
bark  instead  of  allspice — one  teacupful  of  cinnamon  to 
ten  pounds  of  prunes. 

86  Sweet  Watermelon  Hind  Pickle. 

Take  the  melon  rind  and  scrape  all  the  meat  from  the 
inside,  and  then  carefully  slice  all  the  outside  of  rind 
from  the  white  part  of  the  rind,  then  lay  or  cover  the 
white  part  over  with  salt.  It  will  have  to  remain  under 
salt  one  week  before  pickling;  the  rind  will  keep  in  salt 
from  year  to  year.  When  you  want  to  pickle  it,  take  it 
from  the  salt  and  put  into  clear  water,  change  the  water 
three  times  a  day- -must  be  changed  say  every  four 
hours — then  take  the  rind  from  water  and  dry  it  with 
a  clean  cloth.  Have  your  vinegar  boiling,  and  put  the 
rind  into  it  and  let  it  scald  four  minutes,  then  take  it 
off  the  fire  and  let  it  lay  in  vinegar  four  days;  then  take 
it  from  the  vinegar,  drain,  and  sprinkle  sugar  thickly 


COOK  BOOK.  41 

over  it  and  let  it  remain  so  one  day.  To  make  syrup, 
take  the  syrup  from  the  rind  and  add  eight  pounds  more 
sugar  to  it,  and  put  to  boil;  boil  till  a  thick  and  clear 
syrup.  Weigh  ten  pounds  of  rind  to  twelve  pounds  of 
sugar;  cover  the  rind  with  four  pounds  of  it  and  make 
the  syrup  with  the  remaining  eight  pounds.  While  the 
syrup  is  cooking  add  one  teacupful  of  white  ginger 
root  and  the  peel  of  three  lemons.  When  the  syrup  is 
cooked,  then  put  the  rind  into  the  boiling  syrup,  and 
let  it  cook  till  }7ou  can  pass  a  fork  through  it  with  ease, 
then  it  is  done.  When  cooled  put  in  jar  or  bottles 
with  one  pint  of  vinegar  to  one  quart  of  syrup,  thus  the 
pickle  is  made.  See  that  they  be  well  covered  with 
vinegar  and  syrup  as  directed. 

87  Onion  Pickles. 

Take  as  many  small  onions  as  you  desire  to  pickle 
and  peel  them,  then  put  them  in  a  keg  or  barrel.  Lay 
down  one  layer  of  onions  about  three  inches  thick, 
cover  them  all  over  with  salt  freely;  then  another  layer 
of  onions  in  the  same  way  and  cover  with  salt,  and  re- 
peat in  this  manner  until  all  the  onions  are  covered 
with  salt.  Let  them  remain  one  or  two  days,  then  take 
the  onions  out  of  the  salt  and  put  them  in  clear  water, 
letting  them  remain  in  the  water  long  enough  to  be  sea- 
soned with  salt  to  your  taste.  If  very  salty,  you  had 
better  change  the  first  water  after  three  or  four  hours. 
Put  the  onions  in  a  large  cullender  or  wire  sieve  and  let 
the  water  all  drain  from  them,  then  put  them  into  a 
keg,  cover  them  with  vinegar,  and  let  them  remain  in 
the  vinegar  twenty-four  hours.  Take  the  vinegar  from 


42  MRS.  FISHER'S 

them  and  put  it  on  to  boil,  seasoning  it  with  the  fol- 
lowing spices:  Two  gallons  of  vinegar  will  take  one 
teacupful  of  allspice,  two  tablespoonfuls  of  cloves, 
one-half  teacupful  of  black  pepper  (wash  and  pick 
all  gravel  from  the  pepper  before  putting  in  vinegar), 
one-fourth  pound  of  white  ginger,  one- fourth  pound  of 
Chile  peppers.  This  seasoning  must  be  boiled  in  the 
vinegar,  and  when  boiled  twenty  minutes,  strain  vine- 
gar from  the  spices  through  a  cullender  on  to  the 
pickles,  and  always  prepare  enough  in  this  way  to 
have  your  pickles  well  covered  with  vinegar. 

88  Plain  Pickles. 

Any  vegetable  you  want  to  pickle  under  this  head, 
say  small  or  large  cucumbers,  cabbage  or  green  toma- 
toes-, have  them  fresh  and  put  them  into  a  barrel,  one 
layer  of  cucumbers,  or  other  vegetable,  about  three 
inches  deep,  covering  thickly  with  salt,  and  repeating 
layers  and  salt  until  you  have  under  brine  all  you  de- 
sire to  pickle.  Let  them  remain  under  the  brine,  if 
you  want  to  pickle  right  away,  for  twenty-four  hours, 
which  is  long  enough,  but  they  will  keep  a  long  time 
by  always  having  them  well  pressed  down  with  a  heavy 
rock.  If  you  are  going  to  pickle  vegetables  twenty- 
four  hours  after  putting  them  in  salt,  let  them  lay  in 
fresh  water  for  two  hours,  so  as  to  get  the  smell  of  the 
old  brine  off  them.  Take  them  out  of  the  water  and 
put  to  drain  on  a  sieve  made  for  that  purpose  of  gal- 
vanized iron,  square,  three  by  four  feet,  or  larger,  if 
needed.  Let  them  drain  two  or  three  days,  then  put 
in  a  clean  keg  or  barrel  and  cover  thoroughly  with  vin- 


COOK  BOOK  43 

egar.  Sprinkle  over  a  keg  of  pickles  two  ounces  of 
powdered  alum  while  under  the  vinegar.  Let  them  tso 
remain  twelve  or  twenty-four  hours,  then  pour  off  the 
vinegar  from  the  pickles  into  a  large  kettle  and  put  to 
boil.  Season  while  boiling,  to  five  gallons  of  vinegar, 
one  teacupful  of  allspice,  one-fourth  pound  of  ginger 
root,  two  ounces  of  cloves,  one-half  teacupful  of  black 
pepper,  two  tablespoonfuls  of  cayenne  pepper.  If  you 
do  not  like  pickles  very  hot,  use  one-half  the  quantity 
of  peppers.  When  it  boils  with  the  seasonings  twenty 
minutes,  pour  the  boiling  vinegar  over  the  pickles. 
Make  enough  vinegar  from  these  directions  to  cover 
well  your  pickles.  They  will  keep  a  long  time  if  under 
vinegar.  Sprinkle  over  a  five-gallon  keg,  when  you 
put  the  vinegar  on  the  pickles,  two  or  three  ounces  of 
powdered  alum,  if  you  like  pickles  brittle. 

89  Brandy  Peaches. 

Always  have  the  cling  peach,  free  from  decay.  Peel 
the  peaches  and  put  down  in  a  jar;  one  layer  of  peaches 
about  four  peaches  deep,  covering  thickly  with  granu- 
lated sugar;  then  another  layer  of  peaches  covered 
with  sugar,  and  continue  in  this  manner  until  you  get 
all  the  peaches  in  the  jar  you  wish  to  brandy.  Let 
them  remain  under  sugar  twenty-four  hours;  then  take 
the  same  juice  that  comes  from  the  peaches  while  under 
sugar,  boil  it  and  pour  over  the  peaches  boiling  hot. 
Let  them  remain  in  this  boiling  syrup  until  it  cools. 
Take  this  same  syrup  and  put  on  to  boil,  adding  more 
sugar  so  as  to  make  it  thick.  When  it  is  thoroughly 
cooked  or  all  sugar  is  dissolved,  put  up  the  peache"s  in 


44  MRS.  FISHER'S 

glass  jars,  and  to  one  teacupful  of  syrup  add  one  tea- 
cupful  of  brandy  and  pour  over  the  peaches,  continu- 
ing the  same  proportions  of  syrup  and  brandy  until 
the  peaches  are  completely  covered  with  the  mixture. 
Cork  the  jars  and  put  in  closet.  You  need  not  seal  the 
jars  unless  you  wish. 

90  Brandy  Peaches— No.  2. 

Have  the  cling  peach,  free  from  decay.  Peel  as  in 
preceding  recipe.  Weigh  the  peaches  after  peeling,  or 
measure  them  in  a  gallon  measure,  so  as  to  allow  one 
pound  of  sugar  to  one  gallon  of  peaches  in  making  the 
syrup.  Then  put  the  sugar  on  the  fire  to  make  the 
syrup,  adding  enough  clear  water  to  keep  the  sugar 
from  burning  while  melting.  Let  the  syrup  boil  until 
it  gets  as  thick  as  honey.  Put  your  peeled  peaches  in 
a  stone  jar — one  that  is  air-tight.  Set  the  jar,  with 
the  peaches  in  it,  in  a  kettle  on  the  fire  and  fill  the 
kettle  (not  the  jar)  with  cold  water.  Then  take  one 
teacupful  of  syrnp  to  one  teacupful  of  brandy  and  pour 
it  on  the  peaches  until  they  are  covered  thoroughly 
with  the  brandy  and  syrup.  Let  the  water  in  the  kettle 
around  the  jar  of  peaches  boil  for  three  hours,  and  no 
longer.  Close  the  jar  up  tight,  so  as  to  keep  the  heat 
in  it  while  boiling.  After  three  hours  of  actual  boil- 
ing, lift  the  kettle  with  jar  in  it  from  the  fire,  and  set 
aside  to  cool  where  a  draught  of  air  will  not  strike  it. 
When  thoroughly  cool,  pack  the  peaches  in  glass  jars, 
and  fill  with  brandy  and  syrup  as  directed  where 
peaches  are  boiled.  If  not  enough,  use  equal  proper- 


COOK   BOOK.  45 

tions  of  brandy  and  syrup  till  the  peaches  are  covered. 
These  brandy  peaches  are  great  appetizers,  especially 
for  invalids. 

91  Quince  Preserves. 

Never  use  decayed  fruit.  Put  quinces  in  a  kettle  of 
boiling  water  on  the  fire,  well  covered  with  water,  and 
let  boil  until  they  are  soft  enough  to  stick  a  fork  into 
them  easily.  Then  take  them  off  the  fire  and  peel 
them,  cutting  them  into  four  pieces  and  taking  all  the 
core  out  nicely.  Put  a  layer  of  sugar,  then  a  layer  of 
quinces  about  six  inches  deep,  then  cover  thickly  with 
sugar.  You  must  have  an  equal  quantity  of  sugar  and 
quinces,  say  pound  to  pound.  Let  them  remain  in 
sugar  a  day  and  night,  then  put  the  sugar  the  quinces 
were  in  on  to  boil,  and  when  it  comes  to  a  boil,  put 
the  quinces  into  the  syrup.  Let  them  remain  in  boil- 
ing syrup  on  the  fire  ten  minutes,  then  take  them  out 
and  put  others  in  the  same  syrup,  to  remain  boiling 
ten  minutes.  Then  put  the  others  back  into  the  syrup 
again  some  length  of  time,  and  keep  repeating  the 
change  in  this  manner  for  the  whole  day,  as  quinces 
take  a  whole  day  to  preserve.  When  they  get  the  color 
of  gold  coin  they  are  preserved.  Then  pufc  them  in 
jars  when  cold,  and  put  the  same  syrup  on  them.  If 
there  is  not  enough  syrup  to  cover  them  fully,  make 
more  syrup.  Use  granulated  sugar  with  all  preserves, 
and  a  porcelain  kettle  for  all  preserves  and  pickles. 

92  Syrups  for  Preserves. 

To  ten  pounds  of  sugar  add  three  pints  of  clear 
water,  hot  or  cold.  When  it  commences  to  boil  skim 


46  MRS.  FISHERS 

the  froth  from  it  with  a  spoon,  and  let  it  boil  until  the 
froth  ceases  to  collect,  then  the  syrup  is  made. 

93  Preserved  Peaches. 

Have  cling  peaches,  peel  them,  cut  them  in  half  and 
take  the  kernels  out.  Put  peaches  in  sugar,  a  layer  of 
peaches,  then  a  layer  of  sugar.  Weigh  peaches  and 
sugar  equally.  Each  layer  of  peaches  should  be  about 
six  inches  deep;  then  cover  with  sugar.  Keep  repeat- 
ing sugar  and  peaches  in  this  manner  until  you  get 
them  all  under  sugar.  Let  them  remain  so  one  day 
and  night.  Next  day  take  sugar  and  juice  from  the 
peaches  and  put  on  to  boil,  and  when  it  comes  to  a 
boil,  put  the  peaches  in  the  syrup  and  let  them  boil  ten 
minutes.  Then  take  them  out  and  put  others  in,  and 
when  the  first  lot  gets  cold  put  them  back  into  syrup 
again,  and  keep  repeating  in  this  manner,  letting  them 
boil  for  ten  minutes  at  a  time,  until  preserved.  When 
the  peaches  look  the  color  of  gold  coin  they  are  pre- 
served. When  they  are  cold  put  them  in  jars,  cover 
with  syrup,  seal  or  cork,  and  set  away  in  a  dark  closet. 
Use  the  syrup  they  were  preserved  in;  if  you  have  not 
enough,  make  more.  In  preserving  any  kind  of  fruit, 
while  cooking  always  keep  the  froth  well  skimmed  off 
top  of  syrup,  and  don't  neglect  it. 

94  Pear  Preserves. 

Are  to  be  prepared  the  same  way  that  peaches  are 
prepared,  except  in  case  you  want  to  preserve  them 
whole,  then  do  not  cut  them  into  pieces,  but  only  peel 
them  and  lay  them  under  sugar  in  the  same  manner  as 


COOK   BOOK.  47 

the  peaches  are  done,  also  take  one-quarter  pound  of 
white  ginger  root  to  ten  pounds  of  pears,  crack  or 
bruise  it,  and  sprinkle  it  over  each  layer  of  pears,  un- 
der the  sugar;  let  them  remain  a  day  and  night,  and 
take  the  juice  and  sugar  from  the  pears  next  day  and 
put  to  boil  for  the  syrup  with  the  ginger  in  it;  let  them 
boil  for  ten  minutes  at  a  time,  and  repeat  till  done; 
skim  the  froth  off  the  top  of  the  syrup  whenever  it 
appears.  When  the  pears  are  cold  pat  in  jars  or  bot- 
tles and  place  in  a  dark  closet;  they  are  preserved 
when  they  get  to  the  color  of  gold  coin. 

If  you  cannot  bruise  the  ginger  root  slice  it  in  pieces 
with  a  knife  and  put  on  pears  as  directed. 

95  Currant  Jelly. 

Be  sure  and  have  fresh  currants  that  are  not  running 
the  juice  off.  Put  the  currants  in  a  cloth  or  bag  and 
squeeze  the  juice  thoroughly  from  the  fruit,  then  strain 
the  juice  through  a  thin  cloth.  Measure  the  juice  of 
the  currants;  then  measure  an  equal  quantity  of  sugar 
and  place  the  sugar  in  a  baking  pan  and  put  on  the 
stove  to  heat  through  thoroughly — it  must  neither  brown 
nor  burn — then  put  the  currant  juice  and  sugar  on  in  a 
porcelain  kettle  to  boil;  it  must  boil  slowly,  and  when- 
ever the  froth  or- foam  gathers  on  the  top  of  the  jelly, 
skim  it  all  off,  so  as  to  let  the  jelly  boil  clear.  Let  the 
currant  juice  commence  boiling  before  you  put  the  sugar 
in,  then  boil  both  together  for  thirty  minutes;  then  dip 
up  sdrne  of  the  jelly  and  pour  it  in  a  saucer  and  seat  in 
the  air:  if  it  congeals  in  five  minutes  it  is  made,  if  not, 
let  it  cook  on,  and  about  ever}7  ten  minutes  try  it  again 


48  MRS.  FISHER'S 

as  before,  until  it  congeals.  Have  boiling  water,  and 
as  soon  as  your  jelly  is  cooked  dip  your  glasses  in  the 
boiling  water  and  then  turn  them  upside  down  loDg 
enough  for  the  water  to  drain  out  of  them.  Pour  the 
jelly  into  the  glasses  while  they  are  hot,  and  then  seat 
them  in  the  air  to  cool  with  the  jelly  in  them.  To  paper 
them  after  they  get  cold,  have  good  brandy;  cut  some 
thin  paper  for  the  inside  of  the  glass  and  wet  it  in  the 
brandy,  then  lay  it  on  the  jelly  inside  of  the  glass;  after 
covering  them  put  away  in  a  dark  place.  Use  granu- 
lated sugar. 

96  Cranberry  Jelly. 

Follow  the  same  directions  as  given  in  Recipe  No.  95 
for  making  currant  jelly.  Use  granulated  sugar. 

97  .          Strawberry  Jam. 

Must  have  fresh  berries  that  are  not  running.  Squeeze 
the  juice  from  the  berries  through  a  clean  linen  cloth; 
then  add  one-half  pint  of  sugar  to  every  pint  of  juice  and 
put  on  to  boil  in  a  porcelain  kettle,  and  when  it  boils 
as  thick  as  honey  add  the  berries  that  you  squeezed  the 
juice  from  to  the  syrup  and  let  it  continue  to  boil  until 
it  gets  as  thick  as  mush,  when  it  will  be  cooked  enough. 
You  can  put  it  up  in  glasses  or  jars;  put  paper  on  the 
top  wet  with  brandy,  and  then  cover  and  put  in  a  dark 
place.  Use  granulated  sugar. 

98  Raspberry  and  Currant  Jam  combined/ 

Take  an  equal  quantity  of  both  kinds  of  fruit  and 
squeeze  the  juice  from  them;  measure  the  juice  and 


COOK  BOOK.  49 

put  one  pint  of  it  to  one-half  pint  of  sugar;  then  put  on 
to  boil,  letting  it  boil  till  thick  as  honey;  then  add  the 
berries  and  currants  that  you  squeezed  the  juice  from, 
and  let  all  boil  together  till  thick  as  mush,  when  it  will 
be  cooked.  Put  up  in  bowls,  jars  or  glasses,  covering 
inside  with  paper  wet  in  brandy,  and  then  put  away  in 
a  dark  place.  Use  granulated  sugar. 

99  Marmalade  Peach. 

Peel  the  peaches  and  take  the  seeds  away.  Use  the 
freestone  peach,  taking  one-half  pound  of  sugar  to  one 
pound  of  peaches.  Sprinkle  the  sugar  thickly  over  the 
peaches  and  let  them  lay  in  the  sugar  one  night;  next 
morning  mash  ths  peaches  and  sugar  thoroughly,  and 
put  to  cook,  and  let  it  cook  slowly.  Do  not  put  any 
water  to  it.  It  requires  five  hours  cooking.  Use  porce- 
lain kettle  and  keep  from  burning.  Use  granulated  su- 
gar. Can  be  put  up  in  glasses,  jars  or  bowls. 

100  Crab  Apple  Jelly. 

Put  the  apples  to  boil;  one  quart  of  water  to  one 
quart  of  apples  and  let  them  boil  till  soft;  then  mash 
the  apples  and  put  the  apples  and  the  water  they  were 
boiled  in  in  a  linen  rag,  and  let  all  the  juice  drip  into  a 
vessel;  measure  the  juice  and  take  one  quart  of  the 
dripped  juice  to  one  quart  of  sugar,  and  put  on  to  boil 
for  jelly.  Boil  thirty  minutes  and  then  dip  some  into  a 
saucer  and  set  in  the  air  to  cool;  if  it  is  congealed  when 
cool,  it  is  done.  Put  up  in  glasses,  first  dipping  the 
glasses  into  boiling  hot  water  and  letting  them  drain; 
put  the  jelly  into  the  glasses  hot,  and  then  set  to  cool. 


50  MRS.  FISHERS 

Paper  the  same  way  yon  do  currant  jelly,  and  put  away 
in  a  dark  place.  Use  a  porcelain  kettle  and  granulated 
sugar. 

101  Blackberry  Brandy. 

To  five  gallons  of  berries  add  one  gallon  of  the  best 
brandy;  put  on  fire  in  a  porcelain  kettle  and  let  it  just 
come  to  a  boil,  then  take  it  off  the  fire  and  make  a  syrup 
of  granulated  sugar;  ten  pounds  of  sugar  to  one  quart 
of  water.  Let  the  syrup  cook  till  thick  as  honey,  skim- 
ming off  the  foam  while  boiling;  then  pour  it  upon  the 
brandy  and  berries  and  let  it  stand  eight  weeks;  then 
put  in  bottle  or  demijohn.  This  blackberry  brandy 
took  a  diploma  at  the  State  Fair  of  1879.  Let  the  ber- 
ries, brandy  and  syrup  stand  in  a  stone  jar  or  brandy 
keg  for  eight  weeks  when  you  take  it  off  the  fire. 

102  Blackberry  Syrup— For  Dysentery  in  children. 

Take  one  quart  of  berries  and  mash  up  fine  in  a 
bowl  squeezing  all  the  juice  from  them,  then  strain  the 
juice  through  a  thin  muslin  cloth.  To  this  juice  add 
one  pound  of  crushed  sugar  and  put  to  boil  in  a  porce- 
lain saucepan,  adding  one  ounce  of  whole  clove  and 
one-half  ounce  of  cinnamon,  tying  the  cinnamon  up  in 
a  clean  cloth;  let  the  cloves  remain  in  the  syrup  ever 
after  is  cooked.  It  will  take  two  hours  steady  boiling 
to  cook.  Put  into  bottles  when  cool.  Dose  for  an  in- 
fant of  six  months,  a  teaspoouful  three  times  a  day  till 
bowels  are  checked.  For  a  grown  person  one-half 
wine  glass  three  times  a  day.  This  recipe  is  an  old 
Southern  plantation  remedy  among  colored  people. 


COOK   BOOR.  51 

103  Preserved  Apricots. 

Weigh  an  equal  quantity  of  sugar  and  apricots,  or  if 
you  are  going  to  preserve  fifty  pounds  of  apricots  weigh 
fifty  pounds  of  sugar,  take  the  sugar  and  put  it  in  a 
porcelain  kettle  the  day  before  you  buy  the  apricots, 
put  two  gallons  of  water  at  bottom  of  sugar  in  kettle, 
let  it  boil  until  thick  as  honey,  seat  off  fire;  next  day 
you  get  the  apricots,  put  the  syrup  again  on  the  fire 
and  have  it  boiling  before  you  drop  the  apricots  in; 
take  the  apricots  out  of  boiling  syrup  every  five  min- 
utes and  put  others  in  boiling  syrup  to  remain  boiling 
five  minutes  and  take  out  before  those  last  in;  repeat  the 
shifting  of  the  apricots  every  five  minutes  for  five  hours 
when  they  will  be  preserved.  If  you  want  to  preserve 
a  less  quantity  you  can  do  so;  the  only  instructions 
needed  is,  to  one  pound  of  apricots  one  pound  of  sugar; 
make  syrup  the  day  before  getting  the  apricots  and  set 
aside,  the  next  day  boil  it  and  put  apricots  in  while 
boiling.  For  making  syrup,  to  one  pound  of  sugar  half 
pint  of  water. 

1 04  Apple  Sauce  for  Roast  Pork, 

One  dozen  apples  cut  very  thin,  put  them  in  half  pint 
of  boiling  water,  in  a  nice  white  saucepan,  add  a  little 
sugar  according  to  taste. 

105  Charlotte  Russe. 

One  pint  of  sweet  cream  to  four  eggs;  three  table- 
spoonfuls  of  sugar;  Beat  first  the  whites  of  the  eggs  to 
a  light  froth;  then  beat  the  cream  to  a  light  froth;  then 
beat  the  sugar  in  the  eggs;  then  beat  two  additional 


62  MRS.  FISHER'S 

tablespoonfuls  of  sugar  in  the  cream,  light;  then  add  the 
cream  and  eggs  together;  flavor  with  one  and  a  half  tea- 
spoonful  of  best  vanilla,  and  stir  well;  then  lay  your 
cakes,  lady  fingers,  in  the  mould,  well  at  the  bottom 
and  close  together  around  the  sides;  then  pour  in  the 
russe  on  the  cake  and  set  in  the  ice  box  it  is  made. 
See  that  mould  is  in  perfect  order.  To  be  served  on 
table  with  teaspoons  on  small  saucers. 
Use  granulated  sugar  in  all  sweets. 

106  Ice  Cream. 

One  quart  of  sweet  cream  and  the  whites  of  six  eggs 
beaten  to  a  light  froth;  then  beat  in  the  eggs  half  tea- 
cup of  sugar.  Beat  the  cream  light,  and  add  one  tea- 
cupful  of  sugar  to  cream  and  beat  again  until  light,  flav- 
or with  one  and  a  half  tablespoonful  of 'vanilla,  and  put 
the  whole  in  freezer.  Put  at  the  bottom  of  freezer  pail 
a  layer  of  ice,  cover  Avith  salt,  set  freezer  in  on  it  and 
fill  in  around  freezer  with  ice  and  salt;  a  layer  of  ice 
and  layer  of  salt  until  full  to  the  top  of  freezer;  let  no 
salt  get  inside  of  freezer.  Ten  minutes  will  freeze  it. 

107  Orange  Sherbet. 

Squeeze  the  juice  from  two  dozen  oranges,  add  to 
this  one  and  a  quarter  pound  of  fine  sugar;  stir  well  and 
freeze  the  same  way  as  in  ice  cream, 

108  Lemon  Sherbet. 

Squeeze  the  juice  from  one  dozen  lemons;  add  two 
quarts  of  water  and  one  and  a  half  pounds  of  lump 
sugar;  let  sugar  dissolve  and  stir  well,  and  freeze  the 
same  way  as  in  ice  cream. 


COOK   BOOK.  53 

109  Pine  Apple  Sherbet. 

Cut  in  slices  two  pine  apples,  early  in  the  morning, 
and  lay  them  in  one  and  one-half  pounds  of  fine  sugar 
for  three  hours.  Squeeze  all  the  juice  from  the  apple 
and  put  to  freeze  like  ice  cream. 

110  Snow  Pudding. 

One  whole  box  of  Cox's  gelatine  to  a  pint  of  cold 
water  and  let  it  remain  one  hour;  then  pour  a  quart  of 
boiling  water  on  it.  Beat  the  whites  of  ten  eggs  to  a 
light  froth,  and  add  one  and  one-half  teacupfuls  of 
granulated  sugar.  When  the  gelatine  gets  cold  add 
one-half  teacupful  of  sugar  and  the  juice  of  one  lemon. 
Beat  gelatine  into  the  eggs  light.  Beat  the  yelks  of 
ten  eggs  into  one  teacupful  of  sugar;  boil  one  pint  of 
rich  milk  and  pour  it  boiling  on  the  beaten  eggs,  stir- 
ring well.  After  this  custard  cools,  add  one  glass  of 
sherry  wine,  and  set  aside  for  dessert,  to  be  eaten  with 
sponge  cake.  Flavor  the  gelatine  with  the  juice  of  one 
lemon. 

1 1 1  Plum  Pudding. 

Brown  one  pound  of  flour  in  the  stove  and  sift  it 
three  times;  add  two  pounds  of  stale  light  bread 
grated.  After  cutting  the  crust  (which  is  not  to  be 
used),  add  one  quart  of  dark  molasses  to  one  pint  of 
brown  sugar,  two  grated  nutmegs,  one  tablespoonful  of 
allspice,  one  tablespoonfnl  of  ground  cloves,  two 
pounds  of  citron  sliced  one-half  inch  thick,  two  pounds 
of  currants,  two  pounds  of  chopped  seeded  raisins, 


54  MRS.  FISHER'S 

one  tablespoonful  of  salt,  one  and  one-half  tablespoon  - 
fuls  of  yeast  powder,  two  pounds  of  beef  kidney  suei), 
chopped  fine,  and  taking  all  strings  out  of  suet.  Add 
all  together  and  stir  until  thoroughly  mixed.  Have  a 
bag  made  in  the  shape  of  a  sugar-loaf  and  wet  it  in 
cold  water,  sprinkling  on  the  inside  thickly  with  flour. 
Put  the  pudding  in  the  bag  and  let  it  boil  for  seven 
hours,  tie  the  bag  securely. 

Sauce  for  this  plum  pudding:  One  pint  of  white 
sugar  to  two  tablespoonfuls  of  butter  and  one  claret 
glass  of  good  brandy,  and  put  to  boil  till  thick  as 
honey,  and  serve  with  pudding,  hot. 

112  Boiled  Turkey. 

See  that  the  turkey  is  well  cleaned.  If  you  like  high 
seasoning,  one  teaspoonful  of  cayenne  pepper  on  the 
inside  and  one  tablespoonful  of  salt  on  the  outside. 
Season  with  two  teaspoonfuls  of  black  pepper.  If  you 
do  not  like  high  seasoning,  one-half  the  quantity  of 
salt  and  pepper  will  do.  Let  it  lay  in  this  salt  and 
pepper  one  hour  before  boiling,  then  have  enough  raw 
ham  and  veal  to  thoroughly  stuff  the  turkey  in  the  craw 
and  body.  Chop  the  veal  and  ham  fine  together  before 
stuffing  the  turkey.  Season  with  one-half  teaspoonful 
of  salt  and  one-half  teaspoonful  of  cayenne  pepper, 
then  add  one  dozen  oysters  to  stuffing,  sprinkling  a 
teaspoonful  of  dry  mustard  and  half  a  teacupful  of 
browned  crackers,  powdered.  Work  it  well  with  a 
spoon,  stuff  the  turkey  (craw  and  body)  full  and  tight; 
Then  put  the  turkey  in  a  bag  and  tie  it  very  tight,  and 
put  on  in  boiling  water  sufficient  to  cover  it.  Let  a 


COOK  BOOK.  55 

young  turkey  boil  an  hour  and  five  minutes,  and  an 
old  turkey  two  hours.  Put  one  tablespoonful  of  salt 
in  the  water. 

For  this  turkey  make  a  rich  drawn  butter  gravy  as 
follows:  Two  tablespoonfuls  of  butter  and  one  and  one- 
half  tablespoonfuls  of  flour.  Rub  the  flour  and  butter 
together  until  well  mixed,  sprinkling  half  a  teaspoonful 
of  mustard  into  it.  To  this  add  one  pint  of  boiling 
milk  and  stir  till  it  is  as  thick  as  honey.  Put  in  half  a 
teaspoonful  of  salt  and  send  gravy  to  table  with  the 
turkey. 

113  Eeef  a  la  Mode. 

Take  a  ten-pound  round  of  beef  (have  the  butcher 
lard  it),  and  tie  it  tight  with  a  strong-  cord.  Rub  into 
the  beef  one  and  one-half  tablespoonfuls  of  salt,  one 
teaspoonful  each  of  cayenne  and  black  pepper.  Have 
a  pot  of  sufficient  size  and  put  the  beef  into  it.  Then 
slice  thin  four  large  carrots  and  two  white  turnips  and 
lay  them  around  the  beef.  Put  in  the  pot  about  four 
sprigs  of  parsley,  half  a  pint  of  good  claret,  and.  one 
small  onion,  sliced.  Let  it  cook  slowly  five  or  six 
hours  and  send  to  table. 

114  Spiced  Round. 

A  twenty  pound  round  of  beef.  Rub  into  this  beef, 
one  tea-cup  of  salt,  two  tablespoonfuls  of  cayenne  and 
one  of  black  peppers,  quarter  pound  each  of  ground  all- 
spice and  cloves  rubbed  into  beef;  then  lay  the  round 
of  beef  into  a  vessel  that  will  fit  it  and  pour  two  quarts 
of  vinegar  on  it  and  let  it  lay  in  vinegar  one  week,  turn- 


56  MRS-  FISHER'S 

ing  it  over  once  every  day,  keeping  it  covered  tight,  so 
as  to  keep  the  flavor  in  it;  after  one  week  put  it  in  a 
kettle  to  cook.  First,  tie  it  up  tight  in  a  clean  cloth ; 
put  all  the  juice  that  lay  around  the  beef  in  to  cook  with 
it,  adding  two  quarts  of  water,  and  let  it  boil  four  hours 
and  a  quarter.  Let  it  be  cold  when  it  is  taken  out  of 
the  clotb.  Slice  thin  when  it  is  served,  as  it  is  excell- 
ent for  luncheons,  parties,  etc.  The  most  delicious 
appertizer  among  meats. 

115  Stuffed  Ham. 

First  boil  the  ham;  then  take  the  skin  from  it 
while  boiling,  put  one  tea-cup  of  vinegar  to  it;  then  take 
half  pound  of  cooked  veal,  one  tea-cup  of  powdered 
cracker;  chop  veal  fine,  mix  both  together,  salt  and 
pepper  to  taste;  then  make  gashes  about  one-inch  a 
part  in  the  ham;  stuff  with  veal  and  cracker,  and 
put  to  bake;  then  pour  one  pint  of  sherry  wine  over 
ham  and  baste  the  ham  while  baking,  until  brown; 
while  ham  is  baking  grate  one  nutmeg  over  it,  and 
sprinkle  cracker  powder  over  it. 

116  Baked  Fish. 

See  that  fish  is  well  cleaned;  then  salt  and  pepper  it 
inside  and  out,  two  or  three  hours  before  stuffing  it  or 
baking.  For  the  stuffing,  grate  stale  bread  enough  to 
fill  the  fish,  then  put  it  on  fire  in  a  skillet,  and  add  one 
tablespoonful  of  butter  and  one  of  lard,  chop  fine  one 
slice  of  onion  and  four  sprigs  of  parsley;  season  with 
pepper  and  salt;  let  the  stuffing  stay  five  or  ten  minutes, 


COOK  BOOK  57 

stiring  it  to  keep  from  burning;  then  stuff  the  fish,  until 
it  is  perfectly  full.  Sow  it  up  with  a  needle  and  thread 
and  put  it  to  bake  in  a  medium  hot  stove;  pour  about 
half  a  tea-cup  of  water  in  bottom  of  pan  when  you  put 
fish  on;  while  fish  is  baking,  baste  or  spread  a  little 
butter  on  top  of  fish  until  it  browns,  when  it  will  be 
ready  for  table. 

117  Boiled  Fish. 

See  that  fish  is  well  cleaned.  Season  inside  and  out 
with  pepper  and  salt  one  or  two  hours  before  putting  to 
boil,  then  have  your  boiler  with  one  quart  of  luke-warin 
water  to  receive  the  fish,  and  let  it  remain  on  a  quick 
fire  twenty  minutes;  if  it  is  a  very  large  fish  it  will  take 
thirty  minutes  to  cook, 

118  Sauce  for  Boiled  Fish  or  Boiled  Mutton. 

One  and  a  half  tablespoonfuls  of  flour,  and  one  of 
butter  rubbed  together  until  creamed;  boil  one  gill  of 
sweet  milk,  then  add  it  gradually  to  this  creamed  but- 
ter and  flour,  and  stir  it  as  you  add  it,  until  it  is  thor- 
oughly mixed;  season  with  pepper  and  salt  to  taste. 
Boil  four  eggs  hard  and  slice  them  in  four  pieces,  length- 
ways, and  put  the  eggs  around  the  dish*  when  you  take 
up  the  fish  to  send  to  table,  and  also  garnish  the  dish 
with  parsley. 

.119  Juxnberlie— A  Creole  Dish. 

Take  one  chicken  and  cut  it  up,  separating  every 
joint,  and  adding  to  it  one  pint  of  cleanly-washed 
rice.  Take  about  half  a  dozen  large  tomatoes,  scald- 


58  MRS.  FISHER'S 

ing  them  well  and  taking  the  skins  off  with  a  knife. 
Cut  them  in  small  pieces  and  put  them  with  the 
chicken  in  a  pot  or  large  porcelain  saucepan.  Then 
cut  in  small  pieces  two  large  pieces  of  sweet  ham  and 
add  to  the  rest,  seasoning  high  with  pepper  and  salt. 
It  will  cook  in  twenty-five  minutes.  Do  not  put  any 
water  on  it. 

120  Chicken  Salad. 

Take  all  the  meat  from  the  bones  of  a  boiled  chicken 
and  chop  it  fine  in  a  tray.  Save  out  some  of  the  breast 
meat  so  as  to  lay  over  the  top  of  the  salad  when  it  is 
made.  Chop  fine  half  a  bunch  of  white  celery  and  add 
to  chicken.  Season  the  chicken  with  pepper  and  salt, 
using  cayenne  pepper  to  taste.  Skim  the  oil  from  the 
boiling  chicken  to  pour  over  the  salad.  Milanese  sauce 
for  chicken  salad:  Beat  the  yelks  of  three  eggs  a 
little,  then  add  one  pint  of  best  sweet  oil,  beating  a 
little  sweet  oil  at  a  time  into  the  eggs,  so  as  to  have  it 
light,  until  the  whole  pint  is  added.  Mix  a  teaspoonful 
of  mustard  thoroughly  in  strong  vinegar  and  put  in 
sauce  with  cayenne  and  black  pepper  to  suit  the  taste. 
When  you  put  the  salad  on  the  platter,  pour  this  sauce 
all  over  it  and  set  it  in  an  ice  box. 

121  Veal  Salad. 

Make  veal  salad  and  sauce  in  the  same  manner  as 
chicken  salad  and  sauce. 

122  Lamb  Salad. 

Lamb  salad  is  also  made  in  the  same  manner  as 
chicken  salad. 


COOK  BOOK.  59 

123  Shrimp  Salad. 

Make  in  the  same  manner  as  above,  slicing  celery 
and  adding  to  it. 

124  Crab  Salad. 

This  is  also  made  with  the  addition  of  celery  sliced 
into  it  in  very  thin  pieces,  instead  of  chopping  celery. 

125  Meat  Salads. 

For  any  meat  salads  you  desire  to  make,  follow  the 
same  directions  given  for  chicken  salad. 

126  Terrapin  Stew. 

Always  have  the  female  terrapins,  and  put  them  alive 
in  boiling  water.  Let  them  remain  for  fifteen  minutes 
and  then  take  the  shells  from  them,  being  careful  not 
to  break  the  galls.  Clean  the  entrails  from  the  meat, 
and  scrape  the  black  skin  from  the  feet  with  a  knife. 
Half  a  dozen  terrapins  will  serve  twelve  persons.  After 
thoroughly  cleaning  the  terrapins,  lay  them  in  clear 
water  for  ten  minutes,  and  then  put  them  in  a  kettle  to 
stew  with  half  a  pint  of  water,  and  stew  very  slowly 
for  about  three  hours.  Boil  half  a  dozen  eggs  hard, 
and  rub  the  yelks  to  a  powder.  Then  add  half  a  pound 
of  best  butter  to  the  eggs  and  beat  together  until  it 
becomes  a  cream.  To  this  cream  add  one  pint  of  sherry 
wine  and  mix  it  well.  Then  add  this  preparation  to  the 
stew  very  gradually,  stirring  well,  so  as  to  thoroughly 
mix  it  in.  While  the  stew  is  cooking,  mix  a  teaspoon- 
ful  of  best  mustard  to  a  tablespoonful  of  wine  and  put 


60  MRS.  FISHER'S 

in.  Slice  one  lemon  and  add  to  stew  just  before  dish- 
ing it  up  for  table.  Three  hours  is  sufficient  time  to 
cook  it.  You  had  better  put  the  wine  in  the  stew  and 
not  mix  it  with  the  eggs,  for  fear  you  may  not  mix  it  in 
right  and  that  there  may  be  no  mistake.  With  the 
above  directions  you  have  a  perfect  stew,  A  teacupful 
of  sweet  cream  is  an  improvement,  if  you  like  it:  also 
a  dozen  grains  of  allspice.  Salt  and  pepper  to  taste. 

127  Fish  Chowder. 

Cut  up  one  pound  o£  salt  pork  in  pieces  one  and  two 
inches  in  size  for  a  large  fish,  of  about  six  pounds.  Cut 
the  fish  in  pieces  the  same  as  the  pork;  slice  in  pieces 
half  dozen  Irish  potatoes  the  size  of  fish.  Beat  one  sea 
cracker  fine,  take  and  slice  one  large  onion,  chop  it 
fine;  fry  the  pork  brown,  take  it  from  the  fat.  Having 
all  now  prepared,  put  your  pot  on  fire,  and  put  in  pot 
a  layer  of  fish,  then  a  layer  of  pork,  then  a  layer  of  crack- 
er, then  put  in  one  tablespoonful  of  butter,  cayenne  pep- 
per, and  salt  to  taste;  add  one  pint  of  water,  and  let  it 
stew  one  hour,  when  it  will  be  ready  for  table  use. 

128  Clam  Chowder. 

Prepare  and  make  clam  chowder  in  the  same  way  as 
the  fish  chowder,  except  you  must  use  tomatoes;  a  layer 
of  tomatoes  and  a  layer  of  the  other  articles,  for  fifty  to 
one  hundred  clams.  Put  in  one  pint  of  sweet  milk;  be- 
fore putting  clams  in  pot  cut  away  the  black  part  of 
clams,  add  half  a  teaspoonful  of  ground  cloves,  and  one 
teaspoonful  of  ground  allspice,  salt  and  pepper  to  taste; 
one  dozen  tomatoes  scalded  in  boiling  water,  and  skin 
them. 


COOK  BOOK.  61 

129  Creole  Soup. 

Take  three  pints  of  this  same*  bouillon,  put  on  to  boil, 
just  before  use  chop  four  leaves  of  parsley  fine,  and  put 
in.  Brown  a  teaspoonful  of  brown  sugar  on  a  till  plate, 
add  a  sherry  wine-glass  of  sherry  wine  to  sugar,  stir  it 
well,  then  strain  through  a  fine  sieve;  then  stir  three 
tablespoonfulls  into  soup.  Beat  two  yelks  of  eg^s  into 
tureen  and  pour  hot  soup  on  it  and  send  to  table. 

130  Spiced  Currants. 

Five  pounds  fresh  currants  to  three  pounds  of  sugar, 
one  pint  of  vinegar;  wash  currants  and  drain  all  water 
from  them  through  sieve  or  cullender,  add  sugar  and 
vinegar  to  currants,  and  put  to  cook  in  a  porcelain  ket- 
tle; season  with  one  ounce  ground  cloves  and  one  ounce 
of  stick  cinnamon,  let  it  cook  gradually  until  it  becomes 
like  a  jelly;  when  it  gets  cold,  put  away  in  bottles  and 
cork  tight.  Use  granulated  sugar. 

131  Spiced  Cherries. 

Five  pounds  of  cherries  to  three  quarter  pounds  of 
sugar,  one  pint  of  best  vinegar,  quarter  pound  of  cloves, 
quarter  pound  of  allspice.  Put  sugar,  spices  and  vine- 
gar, all  together  on  fire  and  boil  it,  then  pour  it  boiling 
on  the  cherries.  Before  boiling  vinegar,  spices,  and 
sugar,  let  cherries  lay  in  spiced  vinegar  and  sugar  twen- 
ty-four hours,  then  boil  and  pour  on  cherries,  and  when 
they  get  perfectly  cold,  put  up  in  bottles  and  cork  well. 


62  MRS.  FISHER'S 

132  Preserved  Peaches. 

Always  preserve  the  cling  peach  and  none  other.  Cut 
your  peaches  in  two  or  four  pieces  just  as  you  like,  and 
have  one  pound  of  granulated  sugar  to  one  pound  of 
peaches;  that  is  to  say,  if  you  are  going  to  preserve  ten 
pounds  of  peaches  have  ten  pounds  of  sugar,  and  put 
the  sugar  on  peaches  the  day  before  preserving;  then 
next  day  pour  juice  off  peaches  arid  put  juice  on  to  boil, 
when  it  boils,  put  the  peaches  in  this  boiling  juice,  let 
them  stay  five  minutes,  take  them  out  and  lay  them  on 
a  dish  for  five  minutes,  then  put  them  back  in  the  boil- 
ing syrup  again  for  five  minutes,  and  repeat  or  continue 
taking  them  out  and  putting  them  back  every  five  min- 
utes, for  one  hour,  when  they  will  be  preserved. 

133  Preserved  Cherries. 

Seed  your  cherries  and  put  sugar  on  them  the  day 
before  preserving.  When  you  pour  off  the  juice  next 
day  and  put  it  to  boil,  when  it  boils  put  cherries  in,  let 
them  stay  five  minutes,  take  them  out,  put  them  back  in 
boiling  syrup  in  five  minutes,  and  so  continue  every  five 
minutes  for  one  hour,  when  they  will  be  preserved. 
When  preserves  are  cold  put  away. 

134  Corn  Fritters. 

To  one  dozen  ears  of  corn  add  three  eggs,  half  a  tea- 
cupful  of  powdered  crackers,  one  tablespoonful  of 
sifted  flour.  Cut  off  the  corn  very  lightly  from  the 
cob — say  half  of  the  ^rain — and  then  scrape  the  other 
half  clean  off  with  a  knife.  Add  the  crackers  to  corn 


COOK  BOOK.  63 

and  beat  together  light.  Beat  the  eggs  light  and  add 
with  the  flour  and  a  quarter  of  a  teacupful  of  sweet 
milk.  Season  to  taste  and  beat  the  whole  light.  Have 
your  lard  or  butter  hot  when  you  go  to  fry,  and  drip 
the  batter  into  the  hot  fat  from  off  the  end  of  a  spoon, 
letting  it  fry  quick  and  brown.  Have  young  and  tender 
corn.  The  fat  ought  to  be  hot  enough  to  brown  the 
fritters  in  two  minutes. 

135  Corn  Pudding. 

Take  one  dozen  ears  of  corn  and  grate  from  the  cob. 
Beat  four  eggs  light  and  add  a  pint  of  sweet  milk  and 
a  tablespoonful  of  butter,  salting  and  peppering  to 
taste .  Beat  lightly,  place  in  a  deep  dish  and  bake  in  a 
hot  oven.  Ten  minute?  will  bake  it.  Grease  the  dish 
with  butter  before  putting  pudding  into  it,  and  send  to 
table  in  the  dish  it  is  baked  in. 

136  Carving  Poultry. 

In  carving  always  have  a  sharp  knife.  First  pass 
the  knife  close  to  the  body  of  the  fowl,  just  under  the 
joint  of  the  wing.  Then  press  it  back  towards  the 
neck  with  the  back  of  the  knife,  when  it  will  separate 
from  the  body.  Take  the  same  course  with  the  leg, 
and  when  you  have  the  wings  and  legs  unjointed,  turn 
the  fowl  on  its  back  and  slice  meat  from  the  breast  and 
sides,  thinly. 

137  Boiled  Corn. 

Always  put  the  corn  on  in  boiling  water  and  salt, 
cooking  for  seven  minutes;  a  longer  cooking  than  this 
will  take  all  the  sweetness  from  the  corn. 


64  MRS.  FISHER'S 

138  Apple  Roll. 

To  one  quart  of  flour  add  a  tablespoonful  each  of 
butter  and  lard  (or  two  of  butter,  if  preferred,)  and 
one  teaspoonful  of  fine  salt.  Work  the  lard  or  butter 
into  the  flour  dry  until  it  is  thoroughly  mixed,  then  add 
salt  and  a  teacupful  of  water,  a  little  at  a  time,  and 
mix  until  the  dough  is  sufficiently  thick  to  roll  on  the 
pastry  block.  Always  sprinkle  dry  flour  on  the  block 
to  keep  the  dough  from  sticking.  Use  one  and  one- 
half  pounds  of  mellow  apples,  peeled  and  cut  very 
thin.  Roll  your  dough  out  as  thin  as  pie  crust,  eight- 
een by  ten  inches  in  size.  Have  three  pieces  of  this 
size,  and  lay  one  sheet  of  it  down  and  cover  it  with 
apples;  then  lay  the  second  and  third  sheets  down, 
covering  each  with  apples.  Boll  the  whole  up  to- 
gether as  you  would  a  towel,  then  wet  a  white  cloth  in 
cold  water  and  wrap  it  around  the  roll,  sewing  it 
tightly;  then  put  into  a  pot  of  boiling  water.  Sprinkle 
dry  sugar  over  each  layer  of  apples  before  rolling  in 
the  cloth.  Do  not  cook  over  twenty  minutes.  Put  in 
water  enough  to  cover  the  roll. 

139  Sauce  for  this  Roll. 

Two  tablespoonfuls  of  butter  and  one  and  one-half 
teacupfuls  of  powdered  sugar  rubbed  together  until  as 
light  as  cream,  one-half  of  a  grated  nutmeg,  one  wine- 
glassful  of  brandy  beaten  into  the  creamed  butter  and 
sugar. 

140  Stuffed  Tomatoes. 

Cut  off  the  tops  of  tomatoes,  hollow  the  inside,  and 
mix  the  inside  that  you  take  out  with  chopped  up  ham; 


COOK    BOOK.  65 

bread  crumbs  or  crackers  powdered,  butter,  salt  and 
pepper  to  your  taste.  Stuff  the  tomatoes  fall  and  re- 
place the  top  close.  Put  them  in  a  pan  to  bake  in  a 
hot  oven  for  fifteen  minutes. 

141  Blackberry  Roll. 

Make  this  roll  by  the  same  directions  given  for  the 
apple  roll. 

142  Egg  Plant  Stuffed. 

Take  out  the  inside  of  the  plant  and  boil  it  in  just 
enough  water  to  cover  it  for  ten  minutes,  and  then 
drain  or  press  the  water  all  out  through  a  cullender. 
Chop  some  ham  tine,  take  bread  crumbs  and  butter 
(one  tablespoonful  to  one  egg  plant),  and  have  equal 
proportions  of  ham,  cracker  and  bread  crumbs  to  the 
inside  of  the  plants.  Season  with  salt  and  black 
pepper  to  taste  and  fry  it  brown.  Then  stuff  the  plants 
full  and  close  and  put  them  to  bake.  They  will  bake 
in  ten  minutes,  but  should  not  be  put  in  the  oven  until 
just  betore  table  use.  They  are  a  delicious  vegetable 
prepared  in  this  manner.  Use  a  hot  oven. 

143  Peach  Cobbler. 

Peel  the  peaches  (freestones)  and  make  a  pastry  the 
same  way  as  for  pie,  and  roll  out  the  dough  as  thin  as 
for  pie  crust.  Put  one  layer  at  the  bottom  of  the  dish, 
and  cut  the  peaches  into  pieces  the  size  of  a  plum  and 
fill  the  dish  with  them,  sprinkling  them  freely  with  fine 
sugar.  Cover  them  over  with  another  layer  of  pastry, 


66        •  MRS.  FISHER'S 

cut  with  a  knife  two  or  three  air-holes  on  the  top  and 
pnt  to  bake.  Let  it  bake  brown.  It  makes  a  delicious 
luncheon  or  dessert.  Season  the  peaches  with  pow- 
dered cinnamon  to  taste.  See  recipe  for  all  kinds  of 
pastry. 

144  Ladies'  Custard. 

Boil  a  quart  of  sweet  milk,  and  beat  together  half  a 
dozen  eggs  with  two  tablespoonfuls  of  sugar  until  light. 
Pour  the  milk  on  the  eggs  and  sugar,  stirring  well. 
Put  a  tablespoonful  of  sugar  into  a  kettle  that  will  hold 
the  milk  and  eggs,  and  let  the  sugar  brown.  Then 
pour  the  milk  and  eggs  into  the  kettle  and  let  it  come 
to  a  boil.  Put  your  custard  cups  in  a  baking  pan  and 
fill  the  pan  with  cold  water.  Then  fill  the  cups  with 
custard  and  set  in  the  stove  until  it  becomes  as  thick 
as  batter.  It  will  need  no  flavoring  extracts. 

145  Batter  Pudding. 

Five  eggs;  beat  yelks  and  whites  separately,  very  light, 
six  tablespoonfuls  of  flour  to  one  pint  of  milk,  one  tea- 
spoonful  of  salt;  sift  flour  three  times,  pour  half  of  the 
milk  to  the  flour  and  beat  it  light,  then  add  the  beaten 
yelks  of  eggs  to  flour  and  milk,  and  then  add  the  whites 
also  and  beat  again;  lastly  add  the  remaining  half  pint 
of  milk  and  beat  the  whole  pudding  until  very  light. 
Have  a  good,  tig-ht,  strong  white  bag,  wet  it,  and  put 
flour  thickly  on  the  inside,  put  pudding  in  it,  tie  it  tight 
and  put  in  a  pot  of  boiling  water  and  let  it  boil  three 
quarters  of  an  hour.  Make  a  sauce  of  sugar  and  butter, 


COOK  BOOK.  67 

rub  the  two  together  until  light,  flavor  with  nutmeg, 
and  stir  a  wine  glass  of  sherry  wine  or  brandy  in  it  well. 
Use  powdered  sugar, 

146  Baked  Batter  Pudding. 

Use  the  same  directions  and  quantities  as  given  in  the 
boiled  pudding,  and  when  you  have  it  mixed  as  directed, 
and  have  a  hot  oven,  pour  pudding  in  baking  pan  and 
bake  brown. 

147  Corned  Beef  Hash. 

Take  boiled  corned  beef  and  chop  it  very  fine,  four 
hot  boiled  Irish  potatoes  to  one  pound  of  beef,  mash 
potatoes  in  the  beef  while  hot,  one  slice  of  onion  chop- 
ped with  meat,  half  a  teaspoonful  of  mustard  mixed,  two 
sprigs  of  parsley;  then  make  into  pones  like  a  small 
loaf  of  bread,  and  bake  brown.  Season  with  black  pep- 
per to  taste. 

148  TONIC  BITTERS. 

A  Southern  Remedy  for  Invalids. 

Take  one  ounce  of  cardamom  seed,  one  ounce  of  Peru- 
vian bark  bruised,  two  ounces  of  Gentian  root  bruised, 
half  ounce  of  dry  orange  peel,  one  ounce  of  aloes,  and 
put  the  whole  into  half  a  gallon  of  best  whiskey  or 
brandy;  let  it  come  to  a  boil,  then  strain  or  filter  it 
through  a  fine  cloth  or  filtering  paper. 

Dose  half  wineglassfull  three  times  a  day  before 
meals.  Will  strengthen  and  produce  an  appetite. 


68  MRS.  FISHER'S 

149  Suet  Pudding. 

One  pound  of  beef  kidney  suet,  chop  it  fine,  taking 
all  strings  from  it,  one  pound  of  flour  rubbed  into  suet 
until  thoroughly  mixed,  salt  to  taste;  one  and  a  half 
teaspoonful  of  yeast  powder  mixed  in  with  the  flour; 
mix  the  whole  gradually  with  water,  the  same  way  that 
you  mix  up  dough  for  any  other  other  bread,  stiff;  then 
roll  out  the  dough  about  half  an  inch  thick,  and  spread 
the  dough  with  currant  jelly;  then  roll  up  the  dough 
round  like  a  bottle  and  as  you  roll  continue  to  spread 
the  under  part  of  dough  with  jelly,  so  as  to  have  all  of 
dough  covered  with  the  jelly  when  it  is  rolled  up  final- 
ly, then  take  a  clean  linen  towel  and  wrap  the  roll  in  it 
tight,  sewing  the  ends  andsides  well;  when  you  have  fin- 
ished rolling  it  up  in  the  towel,  put  it  on  in  boiling 
water,  well  covered,  and  let  it  boil  thirty  minutes. 

150  Sauce  for  Suet  Pudding. 

One  tablespoouful  of  butter,  one  tea-cup  of  white 
sugar;  rub  both  together  until  well  mixed  to  a  cream, 
then  put  on  a  kettle  over  steam,  and  as  it  heats  stir  it 
until  a  foam,  then  add  one  wine-glassful  of  brandy;  stir 
until  mixed,  and  flavor  with  nutmeg,  and  send  to  table 
hot  with  the  pudding. 

151  Chicken  G-umbo. 

Salt  and  pepper  chicken  before  frying  it.  Take  a 
chicken,  seperating  it  from  all  the  joints  and  breaking 
the  bones,  fry  the  chicken  in  one  and  a  half  tablespoouful 
of  lard  or  butter.  First  well  mix  the  chicken  in  drv  flour, 


COOK  BOOK.  69 

let  the  fat  be  hot,  put  chicken  to  fry  until  brown;  don't 
burn  chicken.  After  fried,  put  it  on  in  soup  kettle  with 
half  a  gallon  of  hot  water,  one  and  a  half  quarts  of  green 
ochre  cut  into  thin  pieces,  throwing  the  end  away,  and 
let  the  whole  boil  to  three  pints;  season  with  pepper 
and  salt.  Chop  half  of  an  ordinary  sized  onion  fine, 
and  fry  it  with  chicken;  chilli  pepper  chopped  fine  if 
added  is  nice  when  liked. 

152  Circuit  Hash. 

One  dozen  tomatoes,  one  quart  of  butter  beans,  one 
dozen  ears  of  corn  cut  off  from  cob,  quarter  pound  of 
lean  and  fat  pork  cut  in  fine  pieces,  if  pork  is  not  liked, 
use  two  tablespoonfuls  of  butter;  put  on  in  a  sauce-pan 
and  stew  one  hour. 

Note.  Five  minutes  before  dinner  put  in  the  corn  to 
cook  with  the  rest  of  stew. 

153  Stewed  Tomatoes. 

First  scald  the  tomatoes  in  boiling  water  and  then 
peel  the  skin  from  them,  then  cut  them  up  in  small 
pieces,  cutting  also  one  slice  of  onion  fine  in  them;  add 
no  water;  bread  crumbs,  one  tablespooriful  of  butter,  pep- 
per and  salt  to  taste.  To  one  dozen  of  tomatoes,  half 
a  tea-cupful  of  bread  crumbs. 

154  Rice  Pudding. 

Two  tablespoonfuls  of  butter  and  sweeten  to  taste, 
one  pint  of  rice  boiled  soft;  thoroughly  mix  to  this  rice 
one  pint  of  rich  milk.  Beat  up  two  eggs  very  light,  and 


70  MRS.  FISHER'S 

add  to  the  above  also;  well  mix  the  whole.  Flavor 
with  the  grated  rind  or  peel  of  the  half  of  an  orange, 
and  the  juice  of  two  oranges;  mix  well  into  pudding, 
and  put  into  pan  to  bake. 

155  Meringue  for  Pudding. 

The  whites  of  five  eggs  beat  very  light,  four  tablespoon  - 
fulls  of  sugar,  mix  into  eggs  and  beat  light;  spread 
thickly  over  pudding  and  put  to  brown. 

156  Leaven  Biscuit. 

Save  a  piece  of  leaven  from  the  light  bread  you  mix 
.or  make  up  over  night,  the  size  of  a  tea-cup;  mix 
leaven  up  soft  in  water,  add  half  a  pint  of  flour  to  it, 
one  teaspoonful  of  salt,  seat  to  rise  over  night.  Next 
morning  take  one  level  quart  of  flour,  put  a  level  tea- 
spoonful  of  soda  and  sift  it;  rub  into  this  flour  one  table- 
spoonful  of  lard,  half  tablespoonful  of  butter,  until 
thoroughly  mixed;  then  add  the  whole  together,  and 
work  it  with  the  hands  until  light,  and  make  off  in  bis- 
cuits and  put  to  rise  in  baking  pan  twenty  minutes, 
then  bake  brown. 

157  Oyster  Pie. 

Make  pastry  according  to  directions  of  pastry  for  all 
kinds  of  pies  in  receipt  No.  48.  Have  bottom  and 
top  crust — bottom  crust  to  be  thick  as  a  quarter  dollar 
Then  put  oyster  liquor  or  juice  on  in  a  kettle  to  boil, 
and  when  it  boils,  skim  the  foam  from  it;  then  drop 
oysters  into  boiling  liquor  for  four  minutes  only,  take 
out  oysters,  lay  them  on  a  dish,  then  sift  two  table- 


COOK  BOOK  71 

spoonfuls  of  flour,  take  two  tablespoon fuls  of  butter, 
rub  into  flour  until  well  mixed,  then  dissolve  the  same 
with  a  little  of  hot  liquor,  salt  and  pepper  to  taste. 
Then  pour  into  boiling  liquor  the  mixture  of  flour  and 
butter,  stirring  the  same  while  pouring  it  in,  till  all  is 
poured  in.  To  be  baked  in  a  deep  pan.  Put  bottom 
crust  covering  bottom  and  sides  of  pan,  then  pour 
liquor  in  on  crust;  when  this  is  done,  put  the  oysters 
into  the  pan  and  cover  the  pan  over  with  a  thick  cover 
of  pastry,  the  thickness  of  a  half  dollar,  cutting  small 
spaces  in  several  parts  on  top,  the  width  of  a  knife 
blade,  and  put  to  bake  brown.  Take  the  white  of 
an  egg,  beat  it  up  and  baste  top  of  pie  when  you  put 
it  to  bake.  One  quart  of  oysters  and  the  juice  will 
make  pie  for  six  in  family. 

1 58  Yorkshire  Pudding 

To  be  eaten  with  Roast  Beef. 

Sift  one  pint  of  flour  and  add  to  it  one-half  pint  of 
milk;  beat  milk  into  flour  with  a  large  spoon  until  very 
light;  then  beat  four  eggs  yelks  and  whites  together 
very  light,  and  add  to  flour  and  milk,  and  then  beat  the 
whole,  adding  one  tablespoonful  of  butter,  salt  to  taste. 
Put  to  bake  in  a  dish;  twenty  minutes  will  bake  it. 
When  done  send  to  table  with  roast  beef,  in  same  dish 
it  is  baked  in. 

159  Cheese  Pudding, 

Have  mild  cheese;  grate  half  pound  of  cheese  and 
half  pound  of  apples,  add  to  this  half  pint  of  sweet 


72  MRS.  FISHER'S  i 

milk,  beat  four  eggs  very  light,  and  add  to  the  above. 
Before  mixing  apples  with  cheese,  put  to  it  one  table- 
spoonful  of  white  sugar;  stir  all  well-.  Season  with 
nutmeg,  and  pour  it  into  a  dish  and  put  to  bake,  putting 
one  tablespoonful  of  butter  over  it  in  small  pieces. 
Twenty  minutes  will  bake  it,  and  send  to  table  as  a 
vegetable. 

160  Pap  for  Infant  Diet. 

Take  one  pint  of  flour,  sift  it  and  tie  it  up  in  a  clean 
cloth  securely  tight,  so  that  no  water  can  get  into  it; 
and  put  it  in  boiling  water  and  let  it  boil  steady  for 
two  hours,  then  take  it  out  of  water,  and  when  it  gets 
cold  take  outside  crust  from  it.  Whenever  you  are 
ready  to  nurse  or  feed  the  child,  grate  one  tablespoonful 
of  the  boiled  flour,  and  stir  it  into  half  a  pint  of  boiled 
milk  while  the  milk  is  boiling;  sweeten  the  same  with 
white  sugar  to  taste.  When  the  child  has  diarrhea, 
boil  a  two-inch  stick  of  cinnamon  in  the  pap.  I  have 
given  birth  to  eleven  children  and  raised  them  all,  and 
nursed  them  with  this  diet.  It  is  a  Southern  plan- 
tation preparation. 


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